beeting around the bush

i was thinking about titling this post “beet it,” but then i thought that conversation might turn to weird al.  whom, i am told, is now 75.  unless that's a complete weird fallacy.  or, at the very least, the conversation might turn to michael jackson.  which would then lead me to talk about my kitchen which is so firmly-entrenched in the oak-clad 80’s that it needs a multi-zippered jacket and a sparkly glove.  one of these days when my hordes of children are somewhat out of my hair (and certainly no longer crawling), i shall grab my sander and my cans of stain and go to town on that kitchen of mine.  and it shall be a thing of beauty.  most likely right in time for us to move, isn’t that how it always works?  but until then, i should probably just give in to the oaky goodness, don a hot pink taffeta-filled dress, aqua net my hair bigger than can measurably fit through a doorway, and crank the duran duran.  at least simon le bon might approve of my kitchen…

anyway, let’s leave the piano ties and members only jackets out of this, and focus on what we’re really here to talk about: a lunch easier, quicker, and more delicious than frankly its nutritional value would lead us to believe.

we’ve spoken of my long-standing love affair with beets.  they’re earthy, rich, full of antioxidants, anti-inflammatory qualities, lutein, AND their latin name is “beta vulgaris.”  which i enjoy on an awfully juvenile level.  but, most importantly, they’re bloody delicious.

“bloody” being the operative word, actually.  here’s some beet juice carnage after oven-roasting some of those bad boys.  am i alone in thinking that this is probably dexter’s favourite vegetable…?  eek…

serial killers-aside, though, beets are a phenomenal weapon to have in your pantry.  they keep relatively well, and they're exceptionally versatile.  i like to roast up a bunch at any given time (reserving the greens for my sauté pan to have its wicked way with them at a later date), giving me a plethora of later lunch options at my fingertips.  this might frankly be the easiest, but also one of my favourites...

roasted beet, arugula and mozzarella salad

4 beets, trimmed and scrubbed.  (a lot, but if you have leftovers, you can think of a million things to do with them.  trust.)

fresh mozzarella, torn to deliciously appetising ribbons

arugula leaves

balsamic vinegar

good quality olive oil

salt & pepper

preheat oven to 375

wrap beets in aluminium foil with a drizzle of olive oil. roast for 45 minutes (or more, depending on their immense girth.  oh my.)  when tender, remove from heat and, once cool, peel and slice to 1/4" slices.

arrange arugula, beets, mozzarella in bowl in some kind of incredibly fancy manner.  drizzle with balsamic vinegar and olive oil, then season.

told you it was easy.  and as weird al would say, just eat it.