Radish Salad

Add beets to the salad!

Our daily salad recently has consisted of lettuces, carrots, and radishes from the garden. The weather lately has been cold and gray with a blessing of over 3" of rain. These factors have kept us from working in the garden a lot, but not from harvesting to prepare wonderful meals. We have been eating salads as well as turnips and beets. Turnips are generally boiled and eaten solo. We bake the beets in a covered pan with a little water. When they are cooked, after about an hour in the oven, we easily remove the skins for use in a variety of dishes. We found that a chilled, sliced beet is a wonderful addition to our salad! That salad can brighten any cold gray day.