just nice things

the cereal project.

this website is so stupid, i love it. fun design too.

{the cereal project}

dinner last night : steam roasted beet salad

Growing up, I never ate beets. My mother did make them on occasion, but I was young and stubborn,
and beets were a creepy looking vegetable. That changed a few months ago when my sister-in-law 
prepared an appetizer for Mother's Day dinner: roasted beets, goat cheese and some greens. 
That is a triple-whammy like no other. I never looked back.

I was still pretty intimidated by beets, but wanted to taste their juicy goodness. I kept buying beets
and had her cook them. This past Sunday, while perusing the produce section at Whole Foods,
I spotted some beets. I gazed at them with a similar excitement that is usually reserved for my
beloved Edy's Dibs (which I've only bought ONCE, mind you). I grabbed a bunch (of beets),
and hurried home. 

Last night, I roasted them. It was so simple. Why did I wait so long.
They turn your hands pretty fuschia and they're so healthy for you!
Just a few beet facts. 

.Beets contain folic acid which is necessary for the production and maintenance of new cells,
which is especially important for pregnant women and people undergoing physical healing. 
.Studies have shown that beets guard against cancer, especially colon cancer.
.Including beets in your diet can help protect against heart disease.
.They are available all year round, so they don't go out of style in the winter!

Steam Roasted Beet Salad with Mozzerella

1 bunch of beets (mine came with 4 sprouts)
handful of baby spinach
1/4 of a ball of fresh mozzerella
olive oil + vinegar
salt + pepper

Preheat oven to 375 degrees.  

Snip off the stems of the beet root, and save for later use. Clean the dirt off the beets with water.
Fill an oven pan about 3/4" high with water. Place your beets in the pan. Cover with tin foil and
place the pan in the oven.

Roast for 45 minutes to 1 hour.
Test out the biggest beet. A knife should cut through the beet easily.
If not, give it another few minutes.

In the meantime, clean your spinach. Place in a bowl and prepare just like
you'd prepare your favorite salad. Salt, pepper, oil and vinegar.

Slice a few rounds of mozzerella and then cut them in half.
When your beets are done, slice those cross-wise.
Assemble the beets and mozzerella over the tossed salad.

__
 
Oh, and then some Dib's for dessert.