Who was the genius that decided that spring should begin in March?

It is May. It is time for gardening, planting herbs and vegetables and finally getting outdoors after those long winter months. Has anybody told this to the meteorologist ? It has been raining a lot, which I really don’t mind as it helps the plants and trees, but it is also cold and windy. I would love to be able to open the windows and let spring in! It is time for the lovely smell of grass growing and flowers blooming. I am certainly not complaining (maybe I am a little), but enough already. My patience is growing thin.

When I was growing up, April brought warm weather and I played outside until it was dark.  Now it stays relatively (and uncomfortably) cool until late May or June. Our summers turn into Indian summers and we find ourselves at the beach during September. Even October has become a “warm” month. No complaints about that either.

Now that spring has almost made it’s entrance, let us try one last “fry.” This recipe is really easy, I promise you! Just take a look at the ingredients; there are only five.

I am not a fan of beets, however something appealed to me about this dish. Oh yes, the “home fried” part. I will try almost anything that is fried. The beets and potatoes in this dish are ever so lightly fried and the result is a golden crunch that leaves your taste buds wanting one more bite. This is a simple dish that leaves you feeling pleased and satisfied at the same time.

I am still not a beet lover, however I thoroughly enjoyed this recipe and I would definitely make it again.  This recipe is courtesy of Cuisine for Two  and will serve 2-3 very happy beet lovers.

Ingredients for Fried Beets and Potatoes

2 tsp. peanut oil
1 cup small golden beets, thinly sliced (about 3)
1 cup small red potatoes, thinly sliced (about 3)
1 tsp. fresh chives, minced
Salt and pepper to taste

Heat oil in a large nonstick skillet over medium-high heat.

Add the beets, cover, and cook until slightly soft, 2-3 minutes.

Uncover, and add the potatoes and sauté, stirring occasionally, until golden brown, 9-12 minutes.

Season with salt and pepper.

Sprinkle on chives.

It’s that simple!