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This morning I decided to roast some of the baby beets to bring for lunch today. As long as I was roasting, I thought I’d throw some potatoes on the other side of the pan. I took two of the small red potatoes (about the size of a plum), the smallest head of garlic in the bag, and two small onions, one purple and one white.
I cleaned the beets and potatoes, peeled the garlic and onions and tossed them with EVOO, sea salt and cracked pepper (keeping the beets on one side of the pan and the spuds on the other). I put them in the oven at 400° for about an hour. I ate the potatoes/garlic/onions for breakfast. My taste buds were in heaven. These are the best potatoes ever, in fact I bought a big bag of them to make for Father’s Day because my brother-in-law and nephew's son couldn’t get enough of them last time I made them). I swear the insides are so creamy they are the texture of mashed potatoes with butter and milk, even though they are a la naturél. So that was breakfast followed by a glass of Hot and Spicy V-8.
For lunch I brought the roasted beets and two Italian Plum Tomatoes along with a slice of the Honey French Bread I made yesterday. I also brought some Sharp New York Cheddar to have on my toasted bread. A girl needs protein ya know. I can’t even describe how incredible the roasted baby beets are. They have a slightly salty exterior and are very sweet on the inside. I like to leave a little bit of the stem and root on when I clean them which adds some nice crunch. There is nothing like farm fresh tomatoes that were just picked off the vines. Well, except home grown but sadly I admit I have a black thumb when it comes to gardening. Then I had the juiciest peach ever (also from Tonopah Rob’s).
I have some roasted pepitas and roasted sunflower seeds (not from TR’s, from NutsOnLine) for later so Meatless Monday it is.
I know the beets look hairy scary but don’t judge the book by it’s cover. They are amazing.
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