So, last night I roasted the specialty beets from the CSA and peeled them to use in a salad tomorrow night.
I roast beets dry, unpeeled, over a bed of kosher salt to pull out some of the moisture and allow them to concentrate their flavor.
I put them in a 350 degree Fahrenheit oven for about an hour, then let them cool and peel them. Off to the refrigerator to wait for my salad tomorrow evening. I will update this post with the salad picture when I make dinner tomorrow evening.
The Update with the finished product:
This salad was made using CSA box red romaine, white radishes, the specialty beets, and adding local goat cheese, some grapes from the store, some pistachios, and drizzled with Catoctin Mtn Orchards Blackberry Splash Vinaigrette. About 90% local, with only the grapes and pistachios bought at the grocery store.