Yesterday my best friend Jess, Jack and I went to a farm in Palmer where you can pick your own produce. They had all kinds of yummy stuff, but we decided to pull up some orangey beets. Jess had previously found some purple potatoes at the state fair and we reconvened at dinner time for a lovely spread of salmon fillet, brown rice, homegrown green salad and a beet and potato au gratin with chèvre.  It was positively amazing.

Potato, Beet and Chèvre au Gratin

Serves 4

Ingredients:

6 small to medium beets

6 small purple potatoes

Olive oil

Blackberry balsamic vinegar (or just regular)

salt and pepper

Chèvre cheese

Directions:

Clean and peel beets and potatoes. Boil them till they are fork tender. When they’ve cooled enough to touch slice them 1/4-inch thick. Preheat oven to 375 degrees. In a small rectangular baking dish, layer beets and potatoes in an alternating fashion. Drizzle with oil and vinegar and add salt and pepper to taste. Sprinkle chèvre on top of the slices and bake until the cheese is melted to your liking.