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.