These pictures do not do this meal justice. Last week sometime, (I am real good at posting things right away huh?) I made potato and carrot latkes, savory crepes with ricotta and caramelized onions, and roasted beets. It took over an hour, and made lots of dirty dishes, but it was worth it.
I have been roasting beets a lot lately. They are super nutritious, and affordable all year long. It is important to keep them whole, with the skin on, because then you do not lose any of the goodness. Wrap each one in foil, and bake for about an hour in a 400 degree oven. Remove the foil, and when the beets are cool enough to handle, peel them, the skin will slide right off. Slice them however you like!
I have been roasting beets a lot lately. They are super nutritious, and affordable all year long. It is important to keep them whole, with the skin on, because then you do not lose any of the goodness. Wrap each one in foil, and bake for about an hour in a 400 degree oven. Remove the foil, and when the beets are cool enough to handle, peel them, the skin will slide right off. Slice them however you like!
1 comment:
Weegie and I had breakfast for dinner recently: sharp cheddar and shitake mushroom fritattas. Was not visually appealing enough for photos.
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