Oh how I went back and forth over what to make for my first One Local Summer meal. I had all these wonderful intentions on getting to our local Farmer’s Market yesterday, but when I woke and it was almost 90 degrees and I just could not bare it. So without any meat or eggs or cheese or well anything but veggies, I clearly went all veggies all the way!
Roasted Beets & Radishes over Assorted Greens
Ingredients:
Beets
Radishes
Green Garlic
Braising Greens
Chinese Mustard Greens
Collards
Beet Greens
Olive Oil
Pepper/Salt
Directions:
Cut the greens off the beets. Set aside with other greens. Cut green garlic into quarters. Pour a thin layer of olive oil into roasting dish (just enough to coat it). Place beets, radishes, 1/2 of the quartered green garlic into dish. Sprinkle with salt and pepper and then mix it up. Roast in 400 degree oven for 30-40 minutes.
Clean off all greens. Chop up and place in a pot of water with the remaining quartered green garlic. Bring to a bowl. Transfer to steamer and steam for 10-15 minutes.
When the beets and radishes are done, peel them and cut into cubes and place over greens. Add salt and pepper to taste.
Non-Local Ingredients:
Olive Oil
Salt and Pepper
Notes:
I would have loved to add some fresh cheese on top. Maybe goat cheese or even feta. I think that really would have completed this meal. But overall it was still quite tasty and we definitely got our veggies in for the day 
