Refrigerator Pickled Beets

• 5-8 Farm fresh beets
• 1/2 C Vinegar of choice (apple cider recommended)
• 1 T  Sugar
• 1 T Olive oil
• Spices of choice (mustard seed, salt and pepper recommended)

Rub the beets with olive oil and wrap them in foil before roasting them at 400° for an hour or until they are easily pierced with a fork. Let them cool to the touch before slicing and placing in a jar.

Combine vinegar, sugar, olive oil, and spices with a fork.  Adjust to taste before pouring mixture over the beets for marination. Reiterate before serving.

Salsa Verde

• 1 Bag farm fresh tomatillos (peeled)
• 1-2 hot peppers
• 5 or 6 sprigs fresh cilantro (chopped)
• 1/4 C Onion (chopped)
• Salt & pepper to taste

Roast the tomatillos and peppers under a  very hot broiler for about 5 minutes or until even blackened spots appear, Flip them over and roast the other side for the same duration of time, In a blender or food processor, combine the tomatillos,  chiles, cilantro and 1/4 cup water. Blend until well incorporated. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt and pepper.