And no, B will not be for beets. One of the few veggies that I cannot get my kids to taste- regardless how it's prepared or whether or not we've grown it. Oddly enough, it used to be one of Abigail's favorites when she was an infant. I would make her a beet puree and she would gobble it down, and now she wholeheartedly doesn't care for it. I'm okay with that, I can't expect my kids to like everything we grow. :-) More for me as it's one of my favorites.
My beets are ready to be plucked from the ground. I have these lovely round brown domes poking out from the garden soil, promising the luscious beets below. Having company this weekend, I thought it was the perfect opportunity to try a pesto my dear friend Alanna shared the other day at A Veggie Venture. I loved the pesto. It was deep and earthy and made some excellent crostini appetizers. I chose to add some creamy Gorgonzola to the top of my beet pesto, and the pairing was splendid. I did use a drizzle of the optional olive oil called for, and for my toasted nut I opted for the sunflower seeds. The pesto is an excellent way to showcase garden fresh beets, and well worth the time to roast the beets to sweet perfection. Be sure to check out Alanna's recipe for Beet Pesto.