This evening’s supper included beets and a turnip from the garden. I don’t know the particular kind of beets, because we planted a pack that was a mixture. The red one on the left was long and skinny. The candy cane striped one was red on the outside peel. And on the right is the turnip.
I sautéed them all together in some avocado oil and threw in the greens from all three as well. The only other addition was a little salt.
I topped some freshly made polenta with a fried egg and some cheddar cheese. Then I spooned the beet, turnip, and greens mixture over the top.
It was a fine repast.