Beets

Slice the top off of four beets- put the tops in a shallow pan of water- you don’t want them to float, just remain moist so they can grow more greens.

Peel the beets and slice them, put them in a small baking dish.

Dot with butter, and bake at 350 until they no longer crunch when you put a fork through them.

In a small bowl, mix up 1/4 cup of yogurt and a teaspoon of honey. Drizzle a bit over the beets.

Optional: boil beets with a bay leaf and some thyme.
Sprinkle with thyme, salt and pepper before roasting them.

I like them, but my husband and I are the only ones who will eat them, and he only does so to be nice.

The Progeny do eat one each when we have beets for supper, but their portion is homeopathic.

Based on recipe in Rodale’s Stocking Up

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