They taste delish (well, at least they do the way I cook em')
and it's always fun to play the "beets? or hematuria?" game --> a good way to test your bowel function!
I lurve roasting beets in the oven with balsamic vinegar - they turn out tangy sweet and I could eat them by the fistful if it didnt make my hands all purple and murder-looking.
And I always seem to have carrots in the fridge that are wilty and sad that are no longer all that appetizing...
Roasted Beet-Carrot Salad with Polenta and Goat Cheese: (this makes a LOT because I want to eat it in large quantities)
2-3 medium sized beets
3-4 ugly shrively carrots
Olive oil
Balsamic vinegar
1 oz herbed goat cheese
1 tube pre-cooked polenta (this may only exist at Whole Foods...who knows)
Baby spinach or mixed greens
Step 1: Scrub the beets. Nobody wants dirt in their salad. sick.
Step 2: Chop up some beets and carrots (yeah, those ugly ones)
The beets are gonna bleed all over, so make sure you are wearing your finest white linen pants while preparing this meal.
Step 3: Toss the beets and carrots with some olive oil and a generous amount of vinegar in a baking dish
Step 4: Roast at 400 degrees for about 40 minutes (Stir it up after about 30 min)
Step 5: Cut polenta into 1/2 inch slices. Brush with olive oil, salt & pepper. Broil 5 minutes on each side (I do this in the toaster oven while the veggies are in the oven)
Step 6: Put a handful of spinach or salad greens on your plate. Layer on the polenta slices, veggies, and goat cheese. you can even add more balsamic vinegar if you want, because it tastes effing MAGICAL.
Step 7: nom
you are welcome
Polenta can be found at most grocery stores, sometimes refrigerated near the produce or in some other random location in the store since it doesn't really fit with the usual aisle divisions. Maybe near the pastas?
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