Friday 30 January
Last Saturday we bought some giant red and little golden beets at Findlay market, and roasted them after Holt got his batch of granola out of the oven. They didn't even make it into last night's leftover dinner, so tonight we made a richly-colored platter of them, dressed with oil, white balsamic, and grey fleur de sel.
The sweet beets called for something fishy but strong: smoked whitefish salad, served with the proper accompaniment, a pumpernickel bagel. Perfect.