On a daily basis we're harvesting beets, roasting them and eating them pickled. We even tried eating them raw. We plant a variety called Bull's Blood, because of their red leaves.
They are nice-sized - they feel about the size of a baseball in the palm of your hand.
Growing up, on Sundays after church, we would go to my maternal grandmother's house for lunch. We called her Bumby. We'd gather in the formal dining room with the entire family there, say a blessing over the meal and then we'd feast. One of the things we'd have is something that we call "Bumby Beet Salad. Here is the recipe below:
Tricia has already prepared the beets according to instruction in the photo and now she's shredding the lettuce. All the ingredients like red onion and tomatoes (other than the mayo and seasonings) are there with the bowl.
The beets and other ingredients are added and now the salad is tossed to mix it all up.
The final thing is to add the mayo. I'm usually not a big mayo fan, but it is necessary in this recipe. Once it's all mixed up, it makes a mighty fine salad.
Bumby Beet Salad. With a bombastic bumper crop of beets, we'll be eating this a lot in the upcoming weeks. You ought to give it a try!
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