Somehow I have managed to not be home before the farmers' market closes in my town every Monday of last Fall and now this Spring. Today was the day. I caught a train home with enough time to check out the market before making the walk home. A lot of the vendors had already packed up since it was starting to pour rain, but we did make it in time to pick up some beets! I also got some fresh mozzarella made in Southern Mass that I am dying to try.
Here are the beets:
What's in the fridge:
2 bunches of small beets (or about 2 big beets)
gnocchi for 3
3 TBSP balsamic vinegar
1 TBSP olive oil
Goat cheese for topping
- Remove beets from stems. Clean then boil for about 30 minutes or until you can poke a fork in the beets, like potatoes. Chop into bite-sized pieces.
- Rinse greens and stems then heat in skillet with balsamic vinegar drizzled on top for about 5 minutes, covered.
|Greens ready to cook|
- Drain gnocchi and mix together with beets and olive oil.
|Beets and gnocchi|