Golden beets! Aren't they beautiful? I got them at the natural foods store. The raw, unpeeled roots are orange and tan and quite pretty, too. I roasted these and tossed them with rice vinegar, olive oil, and salt.
My excuse for not posting lately is that we had a houseguest, though since we mostly ate good food and drank and were not very ambitious, it's a poor excuse.
5 comments:
Beautiful. I've never cooked golden beets, but now I want to.
Those are drop-dead gorgeous. How long did you roast them? At what temperature?
Lovely Bettina! Hi! 400 degrees for about an hour. After they cool a bit, it's pretty easy to just slide/rub off the skins. I will try to write such things in my posts from now on.
That would be excellent. I'm going to try to channel the Moore spirit by copying your cooking as much as possible. I aim to try the lentil recipe and the beets tomorrow night.
You make me blush. Why don't you come visit me?
Post a Comment