Sausages with Beets Two Ways

Friday 11 July

Some baby beets from the Farmers' Market gave their all for us.  

First, we roasted the roots in the combi-oven under high steam, then peeled, sliced, and dressed them with white balsamic on a plate.  

Then we sautéed the greens (first chopped stems with some onion and garlic, then chopped leaves), pushed them aside, and plopped a set of pre-boiled Napa sausages into the wreath of greens to brown.

Makes us happy to eat our vegetables.