Yes, We Cook!

This is a very easy and tasty salad.

I used two very large beets, but as you can see it’s still a relatively small salad. Good for two to four servings depending on size. I don’t generally feel inclined to pig out on beets even though I love them.

I cut off the tops and the bottom and placed them in a baking dish bottoms down.

I roasted the beets at 450 for about an hour and a half. Roasting time will vary according to the size of the beet. They are done when the skin is wrinkly and starts to come apart from the flesh of the beet at the top. The bottom of the beet the skin generally remains attached.

Let the beets cool for a while and then peel and cut them in large bite size pieces and place in a bowl.

I added:

red onion sliced in half-circles.

Whole mint leaves.

Olive oil

Balsamic Vinegar

Salt and pepper

All those ingredients can really be used to your taste. I didn’t measure anything, I simply tossed them in until it looked and tasted good.

Below is a before picture of the beets. As you can see they are very large. They did not come with greens which is a great shame as beet greens are delicious too, though, in general, you eat them separately.

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3. Sweet potato and cilantro salad
4. Herbed Steak with Portobello Mushroom Sauce and Roasted Garlic Mashed Potatoes
5. Pureed vegetarian borscht