A week or so ago, I shared about my trip to the farmer’s market and the sugar snap pea and mushroom mix I made with the veggies I compiled from the farmers’ bounties. I also had mentioned that the beets I picked up still held down the fort in my fridge. The other night, we used the remaining peas and mushrooms (we had a few extra from the previous mix) and added the hearty beets to the mix. I followed pretty much the same recipe but sauteed the beets in a bit of olive oil for about 30 minutes until they were nice and soft before adding the mushroom and peas (which only take a few minutes to cook).
If you try this recipe, let me know how it goes and if you decide to remix it at all. I always love new vegetable ideas for dinner. And a note about the beets – that pink juice stains so take caution.