Sunday, August 9, 2009

February 11: Salad with Beets

Wash, peel, and slice beets, and place in a single layer in a glass pan, with a splash of water. Cover with foil, and bake 30 minutes, until beets are tender. Let cool and have in a salad with a shallot vinaigrette.

The rest of the meal consisted of turmeric rice, dhal (not pictured), and a curry of carrots, romanesco broccoli, and radishes.

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