Monday 14 November
Having eaten the breasts of our roast chicken on Saturday, we had the thighs and drumsticks today, reheated and served with a new take on Beets and Sweets.
The beets had been baked in the oven while the pumpkin casserole was roasting, as usual. The sweet potato was just peeled, sliced into batons, tossed in oil and salt, and roasted in a 425º oven for about a half hour. Then we cut the beets into similar batons, tossed the two together, and dressed them in the Moroccan fashion that Daniel and Junko taught us.
Savory and sweet, can't be beet.
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