The beets from the market were mighty delicious. Not that you can really mess up the little gems. I said this was going to be my go-to beet recipe when I made it for Katya’s shower and I’ve now made it 3 more times in the last month. (So reliable. Or obsessive. Either way.)
The recipe being: little beets tossed with olive oil, salt, pepper, rosemary, and balsamic, roasted on a baking sheet at ~400 until perfectly tender. I usually cover them with foil for the first part of roasting to make sure they’re cooked through before the edges start to burn.
This time I finished them with a sprinkling of blood orange olive oil that we brought home from Napa. Yum.
And I’d recommend using every variety of beet you can find… for prettiness. I used bull’s blood, chiogga, golden, and white. (not sure if the white ones have a special name or not).
Last weekend was also the official weekend of leftovers…
Hoping I can convince Brock to eat this bread pudding for dinner again tonight. I’LL MAKE A FRESH SALAD I PROMISE.
And the Christmas decorations are slowly assuming position.
I couldn’t resist a simple Scandinavian style wreath at Solo this weekend. It reminds me of the straw bird ornaments my mom always hangs on her tree.
I’m kind of excited for December.