So, John was out of town for a few days.
I sort of hate when he’s gone- and Cholula pouts the whole time, despite how many treats and walks and rubs I spoil her with! And I miss him- he’s my best friend. But I confess- there is a part of me that looks forward to solo time.
Take-out food. Peaceful slumber without earplugs (anyone else married to a snorer?). And my favorite: chick flicks with wine! I snuggled in with Cholula for a movie last night, crossing off Life List item #84 by watching Breakfast at Tiffany’s for the first time!
And, when the kitchen is really just for ME, I like to make food that I usually steer clear from because John doesn’t like it.
He says, “Beets are beat.”
After I giggle inside (because it’s funny), I scowl at him and tell him he’s missing out. He’s a good sport, and will taste one now and then, just to be sure… no dice. So when I saw these lovely purple and golden beets at the store the other day, I snatched them right up!
Have you ever roasted beets before? A friend told me how a couple of years ago. I can’t believe how easy it is!
Step one: Remove the greens. (Some people use these, I think, but I really have no idea how.)
Step two: Wrap in aluminum foil.
Step three: Roast in a 400 degree oven for 45 minutes, depending on the size of the beet. (Poke them with a fork to check doneness, just like a baked potato.)
Step four: Cool. Peel. Enjoy.
So simple! I don’t even rinse the beets carefully before wrapping them in foil- the entire outer layer of skin comes off, anyway. Once the beets are cool enough to handle (but still warm), I hold them in paper towels (or a clean dish towel that you don’t mind getting stained) and just rub off the skin. You’re left with clean, delicious beets, ready to munch!
Aren’t they gorgeous? I opted to make a lovely salad with my vibrant beets, using stuff I already had in the house. I started by laying down a layer of color. Be prepared for “beet fingers”!
I topped the beets with arugula, chopped celery, chopped chicken, crumbled goat cheese, and pecans. A drizzle of olive oil and some balsamic vinegar reduction was my dressing, and a twist of cracked black pepper finished it off. YUM.
Scrumptious, healthy, quite filling, and simple!
John doesn’t know what he’s missing.
What’s your favorite way to eat beets? What stuff do you do when you get a couple of days of ‘solo time’? Share with me!