advice on baby b salad
i'm down for wearing white after labor day just don't wear white when your handling beets, cause ish gets messy. i got these baby beets from (you guessed it) half pint farm. be sure to use up the beet greens if they come attached, they are tasty sauteed with some garlic and wine.
this salad serves 2 and is super healthy/tasty. you could for sure make it with grown up beets, but get a good color variety for aesthetics.
beware of what you eat
nice cooking article
can't wait to print one of these!
movie recommendation, think they will make a sequel?
i want to collect them all like pokemon
have you seen this yet?
how sweet is this tale of friendship?
you can put your weed in here ;)
a good breakdown of the work a stylist does on set
this fall i want to be a carpet
chill new record
love this series by apartamento, it's like mtv cribs for creative types
the way to go
1 bushel of baby beets (about 10) trimmed and washed
1 avocado pitted, peeled and sliced into cubes
1/2 of microgreens
2 tbsp fresh squeezed lemon juice
1 tbsp oilve oil
big pinch of sea salt
preheat oven to 375 degrees. place beets in a roasting pan and fill with just enough water to cover, then cover tightly with foil. roast beets until easily pierced with a pairing knife, about 45 minutes. remove from pan and place beets in a bowl to cool. peel beets while they are warm over bowl in the sink. slice beets in halves or quarters depending on size. in a small bowl combine lemon juice and olive oil with a big pinch of salt and whisk until emulsified. arrange beets, avocado, and microgreens on a serving dish and drizzle with vinaigrette.
p.s. a big happy birthday to my sister sonia!