A new way with beets...

My fellow farm-share-ers were sitting around at lunch the other day, chatting about how we do love beets...but we were sad to say, that we were simply 'tired' of them. Well—what can one expect with nearly 6-8 beets a week for weeks on end in our summer farmers bounty. Not that we don't love them—we do—but sometimes, when you have lots to eat in a week—well recipes for them can become hard to find, especially something to do with them that is different than the usual (usual=roasted with salt and lemon in a high oven.)
We will of course, next year this time be awaiting them with anxiousness when the season comes back around, having all but forgotten our wearniess of them that we speak of now...but for now...it was time to mix things up.
I was making my morning smoothie the other day, and had a jar of roasted beets in the fridge...I added a few to the blender as my husband walked in...uh-oh—I received a sideways look of "what the heck are you doing?" and then the cautious question.."Uh-what's that sweetie??" As if he knew that was going to have to be his breakfast. But luckily I am blessed with a husband who will try anything, at least once. So I explained that our morning smoothie would include roasted beets. So in the blender the beets stayed. He thought it was delicious!

Beet and Melon Smoothie

• ¾ cup fresh-roasted beet, or canned (not pickled)
• 2-3 cups cubed honeydew or cantaloupe melon
• 2 bananas
• 1 container (6-8oz) plain yogurt
• Juice of one lime
• 1 tbs agave nectar

Place all ingredients in a blender and blend until smooth. It makes two large smoothies.