I’ve been so busy eating that I haven’t made the time to write, whoops! (Really, I’m just having my fill before sharing it with the rest of the world.)
When I do need to cook my own meal, I’ve found a healthy and easy recipe that just requires an oven, and some fresh red beets.
Roasted Red Beets are a great autumn recipe and taste so much better than the canned stuff drenched in that red water.
Here’s a recipe from the A Veggie Venture blog if you really need it, but you just need a little bit of olive oil so the beets don’t lose too much moisture while baking, and a little salt for afterwards. Oh, and remember, it may make your number 1 & number 2 look a bit beet red afterwards, so don’t freak out:
“1 pound fresh red beets
Olive oil, optional
Balsamic vinegar (I also use some salt, after roasting)
Slice off the greens but leave about a half inch of the stem end intact (this preserves the nutrients). Wash well. Place each beet on a sheet of foil or all the beets in a single layer in a casserole dish. If you’re watching calories, MEASURE the olive oil (it’s easy to use more than you want!) and drizzle onto the beets. Splash with balsamic vinegar.Roast at 400F for 1 hour OR at 375F for 90 minutes. Let cool, slip off skins. Slice or chop and serve immediately or refrigerate for later use.”
Super informative wirintg; keep it up.