Pioneer Woman at Heart

      On the positive side (after the hot pepper debacle). . .                                                We are looking forward to creative healthy meals, derived from the garden and whatever is in abundance, or available.  The chickens helped supply this meal last year and was delicious. Beets roasted with onions and rosemary from the herb garden.  Also, a picture from previous garden years.  Oh, we put thyme on these too, and also from the herb garden. Not to forget those tomatoes and all the sauces made over the years.  That dish included asparagus from the garden, as well as oregano from the herb garden. Sometimes a roll down memory lane gives us the spark to keep gardening and planting.  Maybe.   Reminders?   ©  June 2026 by Kristina at Pioneer Woman at Heart

  I know the instructions on this recipe are on my blog somewhere, but my searching came up empty.  Any way, I bought these organic beets at the store, but they are not the same as homegrown. Nothing is.  Homegrown is the best.   I didn't measure.  Dice trimmed and peeled beets, dice onion, and put on a oil sprayed piece of heavy duty foil (or toss in olive oil then place on foil).  Sprinkle with thyme and sprigs of fresh rosemary from the herb garden.  Wrap foil and pinch to seal it.  I place my foil packets on a baking sheet. 400°F, 60 minutes or until beets are tender.  Enjoy!  We have made these on the grill too. Roasted turkey with homemade garlic aioli sauce, and those delicious beets/onions. Here's to praying we get the new raised beds built in time to fall plant beets.  I am really gonna miss my spring planted beets this year.