I roasted a batch of thinly sliced beetroot tossed with olive oil and coarse salt. I pulled half the slices out whilst still pliable, but left the remainder to bake until crisp. The soft beetroot went into a fritata, and the chips went atop a salad. Both were well received. This makes a reasonably quick, uncomplicated dinner with somewhat more nutritional value than the typical holiday season meal.
No comments:
Post a Comment