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.”