As I mentioned yesterday, today is the first feature post from the new series that I'm starting here on the Sadie blog. Rad Summer gets wrapped up in style next week and these feature posts will be taking over. Get ready to meet some amazing creators and bloggers!
Laura from Cubit's Organics has kindly offered up this incredible guest post just in time for Thanksgiving dinner. And to top it all off, she's also offering a giveaway and a coupon code for Sadie readers. Find out all of the details at the end of the post.
The combination of sandy soil and full sun means that we are able to grow really nice root vegetables in our front yard here in Toronto. When we’re not growing for seed, we just grow all the different types and colours mixed up so what you pick is a surprise; A striped beet or a purple carrot? Who knows.
Our two year old daughter has taken to announcing that she needs a carrot and then heads to the front door to go get one from the garden. I can’t help but oblige and let her pick a few whether I was planning on having them for dinner or not.
This is really so easy that it hardly qualifies as a recipe but it’s simply too delicious to keep to myself. We bring carrots to my mother’s every year for Thanksgiving dinner and will continue the tradition this Sunday.
1. Send the two year old out into the yard to pick some different coloured carrots and beets. Going to the farmers market to get some heirloom root veggies will also suffice.
2. Preheat your oven to 425.
Wash your carrots and beets. I cut the greens off but leave a little at the top just because I think it looks good. I cut the really long tails off the beets because they will burn otherwise and then cut them all in half length wise.
3. Coat everything in olive oil, add a little salt. Then roast them in the oven at 425 for 40 minutes.
4. Let everything cool down for a few minutes, then crumble feta on to your veggies and add a hardy handful of mint leaves. Toss and serve out of your favorite vintage bowl. I think they look nice in this plaid one.
These are tasty when hot but are also great as a room temperature salad so no hurry to get everything done at the right time.
5. Give thanks for the vegetable gardens and the small children that tend to them.
In case you fell in love with the vegetables in this post (like I did), Laura is offering a coupon code for Sadie readers. THANKS20 gets you 20% off in the Cubit's Organics Etsy shop. I've got my eye on some nice kale and easter egg radishes!
Leave a comment here letting us know what you're bringing to Thanksgiving dinner and you could win a package of colourful carrot seeds and mixed beet seeds for next year's (or this winter's?) garden. I will choose the winner at random Monday evening!
Please be sure to visit Cubit's Organic Etsy shop and beautiful blog, too, to say thanks for this great recipe! Thank you, Laura and Cubit's Organic Living!
Laura from Cubit's Organics has kindly offered up this incredible guest post just in time for Thanksgiving dinner. And to top it all off, she's also offering a giveaway and a coupon code for Sadie readers. Find out all of the details at the end of the post.
A Thanksgiving Recipe from Cubit’s Organics: Roasted Carrots and Beets with Mint and Feta
The combination of sandy soil and full sun means that we are able to grow really nice root vegetables in our front yard here in Toronto. When we’re not growing for seed, we just grow all the different types and colours mixed up so what you pick is a surprise; A striped beet or a purple carrot? Who knows.
Our two year old daughter has taken to announcing that she needs a carrot and then heads to the front door to go get one from the garden. I can’t help but oblige and let her pick a few whether I was planning on having them for dinner or not.
This is really so easy that it hardly qualifies as a recipe but it’s simply too delicious to keep to myself. We bring carrots to my mother’s every year for Thanksgiving dinner and will continue the tradition this Sunday.
1. Send the two year old out into the yard to pick some different coloured carrots and beets. Going to the farmers market to get some heirloom root veggies will also suffice.
2. Preheat your oven to 425.
Wash your carrots and beets. I cut the greens off but leave a little at the top just because I think it looks good. I cut the really long tails off the beets because they will burn otherwise and then cut them all in half length wise.
3. Coat everything in olive oil, add a little salt. Then roast them in the oven at 425 for 40 minutes.
4. Let everything cool down for a few minutes, then crumble feta on to your veggies and add a hardy handful of mint leaves. Toss and serve out of your favorite vintage bowl. I think they look nice in this plaid one.
These are tasty when hot but are also great as a room temperature salad so no hurry to get everything done at the right time.
5. Give thanks for the vegetable gardens and the small children that tend to them.
In case you fell in love with the vegetables in this post (like I did), Laura is offering a coupon code for Sadie readers. THANKS20 gets you 20% off in the Cubit's Organics Etsy shop. I've got my eye on some nice kale and easter egg radishes!
The Giveaway Details!
Leave a comment here letting us know what you're bringing to Thanksgiving dinner and you could win a package of colourful carrot seeds and mixed beet seeds for next year's (or this winter's?) garden. I will choose the winner at random Monday evening!
Please be sure to visit Cubit's Organic Etsy shop and beautiful blog, too, to say thanks for this great recipe! Thank you, Laura and Cubit's Organic Living!
