Week 17

In this week’s share:
Bunched fresh red onions
1 bunch kale
1 bunch leeks
7 ounces salad mix
7 ounces spicy greens mix (mesclun)
1 lb. green beans
3 green bell peppers
1 bunch beets

Beets. Don't like 'em? Then maybe you haven't tried them roasted:

1 bunch beets, trimmed, peeled*, and cut into 3/4- to 1-inch-thick wedges
3 Tbs. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Lemon juice, optional

Heat the oven to 450° F. On a heavy-duty rimmed baking sheet, mound the sliced beets in the middle and drizzle with the olive oil. Toss to coat generously. Sprinkle with salt and a few grinds of pepper, and toss again. Evenly spread the beets cut side down in a single layer across the baking sheet.

Roast until they've begun to brown (or turn a darker red) on their undersides, 15 to 20 minutes. Flip and roast until tender, about 15 minutes more.

Transfer the beets to a serving bowl. Season to taste with Kosher salt and freshly ground black pepper. You can also add a squirt of lemon juice or toss with a balsamic vinaigrette and top with crumbled goat cheese.

*If you're short on time or big on shortcuts, you can skip the step of peeling the beets. After roasting, the skins will have loosened and will slip right off on your plate with the help of a fork.