Double Beets

Here's another light meal for this season when I seem to spend a lot of time recovering from eating or drinking too much.

- Beets, roasted and tossed with olive oil, salt, and the juice of one tangerine
- Large green beans, steamed and tossed with olive oil, salt, and tarragon (as suggested by Jack Bishop)
- A tortilla española containing onions, potatoes, the beet stems and tops, and Parmesan cheese, served at room temperature. I was worried the stems would dye the potatoes and eggs a nasty pink, but it wasn't too bad. Maybe the potatoes were a little rosy.

I make this kind of meal a lot, but this time around it was well seasoned and came together especially well.