At this time of year, there isn't a lot of fresh produce available at the Farmers Market and what there is tends to be sold in larger quantities than we usually buy. It all makes sense, but sometimes we end up with more than we can use in one week and then I start obsessing about how I'm going to use it up before it goes bad. Such was the case with a bag of beets purchased a couple of weeks back. We used some pretty immediately and then the remainder preyed on me. It's this sort of situation that calls for Joshua McFadden's Six Seasons: A New Way with Vegetables.
The options for beets were fairly limited, but I was happy to find a recipe for which I had most of the ingredients on hand, many of them purchased at the Farmers Market; I needed to go to the store for only couscous and cilantro. Oh, and I added a few turnips to supplement the carrots since we'd also purchased a large bag of turnips while having eaten most of our carrots already.
The beets in question were gold which I considered a positive: I didn't have to worry about staining the sink pink while peeling them and I think they looked pretty when mixed with the carrots, turnips, and onion on the tray. (Note: I didn't worry overmuch about quantities and I opted to roast everything together for 20 - 25 minutes rather than starting the beets on their own first; who has the patience for such fussiness after peeling and chopping up all those root vegetables?)
Unfortunately, I'd forgotten entirely about the cilantro so I had to chop that after everything was out of the oven and off the heat, thus resulting in things being closer to the recipe's "slightly warm" condition. It was still delicious--and pretty to boot!
*Not covered in the above in any way, the citrus vinaigrette for which I subbed red wine vinegar for champagne vinegar. I also shook it in a jar rather than using a blender or food processor. Scott noted that he'd never have considered citrus with roasted vegetables, but that it really worked.
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