Friday, August 9th, 2013
Had some beets in the refrigerator that weren’t getting any fresher and I had to cook them last night. Wrapping them in foil and roasting in a 375 degree oven for 1.5 hours did the trick. But now what? What else was in the fridge? Cucumbers and green beens from our garden and some spinach leftover in a bag and a couple of hard boiled eggs. And what’s that? Some cheese! It’s a meal.
Let the beets cool then peal and slice. Pour some balsamic vinegar in a pan and reduce. Drizzle thickened vinegar over the beets and a pepper ranch dressing over the egg and cucumber. Colorful, crispy and fresh.