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.
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