Easy Pickled Beets and Eggs-recipe by Camille Armantrout

My friend, neighbor and CSA member, Camille, makes the best pickled beets! She inspired me to try a hand at it so I have been saving up all of my  beets for the past few weeks. As I was double checking the recipe with her, she let me know about pickled eggs too! This is just a picture I got off the internet but I cannot wait to see how my pickled eggs turn out in a few days! It is so pretty looks almost like a flower! Check out her other recipes at Trouts Farm Here’s how you make pickled beets and eggs:

Green and Red Crostinis

The green crostini modified and Adapted from Crostini with Zucchini Pesto

Ingredients for GreenCrostini(Zucchini Pesto)(enough for 4 crostinis)

1 zucchini, grated

1/2 cup sunflower seeds

1/4 cup basil, shredded

4 sprigs Italian parsley, finely minced

1 Tbsp nutritional yeast

2 cloves garlic, minced

1 tsp fresh lemon juice

1/2 tsp freshly grated lemon zest

A handful of sun gold tomatoes, quartered

salt

pepper

Roasted Beet and Arugula Salad by Beth Mullenberg

Ingredients:

1/2 cup roasted beets (see below)

1 bag of arugula-broken into bits

7 oz cannellini beans

1 piece bacon, cooked and crumbled

3 oz. goat cheese crumble

Grated Beets on Swiss Chard Mediterranean Style

Beets are the sweetest of all veggies but has low calories. They are an excellent source of folic acids, B vitamin, potassium and other vitamins and minerals. The purple in beets is called betacyanin a powerful cancer fighting agent.

The beets that are in your boxes now are super sweet because they endured the harsh winter. The best way to eat beets is roasted. Place beet roots whole (take off greens) on a cookie sheet and drizzle heavily with olive oil. Cover with tin foil and cook 45 minutes at 375 degrees. If you haven’t tried beets yet RAW you must try my recipe below! It is nothing like the canned stuff!