Are you suffering from a little FMO–my acronym for Farmer’s Market Overload? Those adorable heirloom carrots are now as limp as a week-old bouquet; the chioggia beets that you planned as the centerpiece of a brilliant salad–even incorporating the greens!–are not responding to resuscitation.
Fear not! Simply peel and cut the beets into longish, bite-sized pieces. Do the same with the carrots, but scrub, don’t peel them. Place them on parchment paper, spritz them with olive oil and dust with a little salt and pepper before roasting them at 400 degrees for about 10-12 minutes. I used my convection toaster oven. Now that I think of it, I drizzled a little pomegranate molasses on–just a teaspoon or two. You could use balsamic syrup, too.
Then grab some flat-out bread or tortillas and cut them into triangles. Spread the triangles with a little something. Maybe hummus or even vegan boursin cheese, as I did here.
Next, I put a strip of vegetable next to a strip of slow-roasted tomato. You can just use vegetables OR you can core some roma tomatoes and cut the flesh into slivers or you can use roasted slow-roasted tomatoes. To do this, halve roma tomatoes vertically and scoop out flesh. Put skin side down on parchment paper, spritz with olive oil and sprinkle with salt and pepper. Roast for 1 hour and 20-40 minutes in a 275 degree oven. This will carmelize, shrink and sweeten your tomato but not leave it leathery. You’ll know when they’re done and you’ll have a hard time not consuming them all.
Roll your triangles up and secure with a toothpick. Place them on a bed of lettuce or kale, sprinkle a few remaining veggies around for color and you have a lovely appetizer in about twenty minutes! And you didn’t waste a thing! Well, except for the beet greens. Compost them and repeat after me… the earth has to eat, too.