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July 02, 2009



This looks awesome! I was planning to make a beet and spinach salad Saturday, and I might follow your advice and put in mint too. Last time I made it with local paneer cheese (since we didn't stop at the goat cheese stand) and that was good.

Also, roasting beets is sooo much easier than steaming them. I used to steam, but I think I'm roasting from now on.


If you steam them does the color get all over? It just seems so... mobile.


Well, you end up with a pan full of pretty pink water that you probably shouldn't splash around. And you end up cutting them on a cutting board instead of that handy foil wrapper. So yes, more potential for the color to get everywhere.

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