Mustard Sprout Salad and Herb-Strewn Roasted Beets: A Light Late Lunch for Sunkissed Evenings

>> Wednesday, March 25

Some days require a little love packed in your lunch box. Yesterday, it was the way the sun incubated me through the window, slowing me down to the momentum of a boozy sunbather. I just couldn’t tolerate anything blah in that luxurious light, so I cooked a fantastic meal and served it still warm at work for an extra-special Tuesday treat.

Herb-Strewn Roasted Beets (for 1. It’s pretty easy to up the output, just add more beets!)

1-2 washed, whole beets, greens removed and saved for something tasty later
1 tbsp olive oil
1 tsp fresh or dried thyme
a dash of Herbamare or other herbed salt
1 tsp oregano, marjoram or thyme, or combination

Preheat the oven to 350 F (175 C)
Rub the oil onto the beets and lay them on a sheet of tinfoil. Sprinkle the thyme and a drizzle of water over them and wrap the tinfoil securely around them.
Bake for 30-40 minutes, until tender.

To serve, slice each into rings, removing the skin if you wish, and arrange overlapped on a plate. If they seem dry at all, brush or rub a drop of olive oil onto the cut surface. Dust with salt and the remaining herbs.

Very Simple Mustard Sprout Salad (for 1. Easily, easily increased, substituted, and supplemented)

2 tbsp mustard seed sprouts
½ small head of chicoree
1 medium carrot, grated

2 tsp wine vinegar
1 tsp sesame oil
a squeeze of lemon juice
a dash of sugar, agave, or maple syrup (optional)
a pinch of salt
a grate of pepper

Slice the chicoree into rounds and toss them with the sprouts and carrots.
Mix together the dressing ingredients and toss it all up. Fertig!


Kim March 25, 2009 at 5:49 PM  

Yum, beets with thyme and Herbamare, with a side of sprouts! Sounds like what I often make in my kitchen- we are on the same wavelength, my dear! Thanks for stopping by my blog, and I'll be sure to check in with yours often - I enjoy the way you cook and your choice of ingredients. Creative and delicious looking! Best-Kim

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