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

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!)

Ingredients
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

Directions
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)

Ingredients
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

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