Dark Days Challenge- Week 2

So I owed my family a meal they would all enjoy this week after last weeks disappointment.
They love pulled pork so I went for as local as I could.  And simple since this was a one parent, full working day meal= CROCKPOT!

• Pastured pork from Sweet Tree Farm
• Barbecue sauce (next time I'll be making my own) happy to find in my village market from Vermont Gringo Jack's
• rolls from a local bakery (the recipe I found takes 2 days)
• beets & honey from my backyard
• garlic from Roots & Wisdom

Still just getting the hang of eating sustainable, organic, local, and ethical. The planning and shopping I don't mind. It's the cooking time factor now that I'm not a stay-at-home mom (and my husband is the chef but has night classes). At this point in time, I also can't justify buying more pantry items that fit the challenge when I have a loaded pantry. But little by little, when I start to run out, I am changing it up for SOLE items. Thanks for giving me the challenge and letting me get my feet wet these first few weeks.

Honey Roasted Beets
Ingredients:
1.5 lbs. medium sized beets
Vegetable cooking spray (I didn't need this- used my stoneware)
2 medium red onions cut into wedges
4 TB honey, divided
2 TB red wine vinegar
Extra-virgin olive oil
3 cloves garlic, minced
salt & pepper to taste

Directions:
Simmer the beets in water (to cover) for about 15 minutes. Drain, rinse in cold water and peel beets. Preheat oven to 400 degrees.
Wipe pan with olive oil. Arrange beets and onion on pan. Drizzle with olive oil and 2 tablespoons honey. Roast at 400 degrees until beets are tender, about 40 minutes, and then transfer the beets and onions to serving bowl.
Combine remaining 2 tablespoons honey, 2 tablespoons vinegar, 6 tablespoons olive oil, garlic, and salt and pepper to taste (note: you could also add some mustard to this salad dressing if you wish). Drizzle this mixture over the beets and onions and toss.