What you need for beet sauce:
2 -3 beets
5 garlic cloves
1 tbs lemon juice (or to taste)
2 tbs balsamic vinegar (or to taste)
1/4 cup water
Salt and pepper to taste
(Chris originally found the recipe here...but varied it a little bit according to taste)
How to make beet sauce:
Separately wrap garlic and beets tightly in foil and on a baking sheet roast in middle of oven 30 minutes, or until garlic is tender. Transfer garlic to a plate and roast beets until tender, about 30 minutes more. Unwrap garlic and beets carefully and cool until they can be handled. Squeeze garlic out of peel into blender. Peel and cut beets in to 2-inch pieces, discarding stems. In blender blend garlic with beets, water, lemon juice, vinegar, and slat and pepper to taste until smooth.
The rest of our dinner:
The pork was browned on the stove with olive oil and salt and pepper and then baked till medium. Chris also made his go-to roasted potatoes (toss cut potatoes and red bell pepper in olive oil, salt and pepper and roast at 350 until soft) and they were SO good with the Farm Fresh fingerling potatoes and red bell peppers. Seriously...this was THE BEST bell pepper I have EVER tasted. Unfortunately we were so excited about all of our fresh produce that our two week supply is already gone and has left our mouths watering for the next basket to arrive at our doorstep.
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