Beet Sprouts! Or chard? Or tomato? So many sprouts start in this cute, long leafed form. I was aiming for beet, so I added those hints of red.
Beets are such an important part of my garden. We eat the leaves, and we love the roots steamed or grated and dried as a crunchy sweet sprinkle. I love to add them to smoothies and muffins, and use the dried powder to colour icing and pasta and easter eggs and wool. They’re just so PINK!
