A mother-daughter conversation on food and cooking (mostly)

Sunday, December 9, 2007

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 espaƱola 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.

1 comment:

MarkInKyoto said...

Eva, this really looks fine. Lately I have noticed delicately-steamed vegetables offered as "salads" on menus all around Kyoto. Ordered the dish just last night at "Babu," an Italian restaurant in central Kyoto. Also, we ordered the frittata. Your pairing of the vegetables & the tortilla espanola seems spot on.