tag:blogger.com,1999:blog-808665394898083105.post680129463686670143..comments2013-11-26T02:00:54.975-08:00Comments on CSA Gourmet: Cooking Fresh from the Field: Don't Fear the Beet!CSA Gourmethttp://www.blogger.com/profile/11248124525272341237noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-808665394898083105.post-53951450655475542632010-07-14T08:59:24.904-07:002010-07-14T08:59:24.904-07:00Now are you going to define lardons for our reader...Now are you going to define lardons for our readers, like our other sister, or shall I? Love the suggestion. Also - I have gone against CW and cut my beets before cooking so they cook faster. As long as you line your sheet pan with foil, the bloody mess will stay contained! Thanks for reading and posting!!CSA Gourmethttps://www.blogger.com/profile/11248124525272341237noreply@blogger.comtag:blogger.com,1999:blog-808665394898083105.post-85023608824516316702010-07-14T08:31:45.284-07:002010-07-14T08:31:45.284-07:00HI Elizabeth,
I too have learned to embrace the be...HI Elizabeth,<br />I too have learned to embrace the beet. I especially loved them cooked and sliced and used in place of the potato in the classic salad nicoise recipe. Also, beet greens sauteed in olive oil and tossed with lardons are simply beyond.Cynthiahttps://www.blogger.com/profile/04598643571233409928noreply@blogger.com