roasted – Mel's Mosaic

So, after making the salad a couple weeks ago with turnips, and being quite happy with the taste of those root veggies I hadn’t tasted for ages, had to give them another try – T2, . Also, since I had purchased two of them I also don’t like food to go to waste. I googled some recipes to see what I could find and nothing overly exciting was coming up so I basically just decided to roast them and make ‘home fries’ — aka the same as what you’d do with potatoes.

I cubed them and threw some delicious Penzey’s spices on there.

Put them in the oven at about 400 for 20-30 minutes. I checked them after 20 and decided they needed more time.

They looked good after 30. Tasted them and you know what, they really just weren’t that exciting. Sort of mushy (?). Maybe I overcooked them? Maybe their flavor had been nicely hidden when I enjoyed them in the (crispy) salad a couple weeks ago. Oh well, I tried them so that’s all I needed to do. At least the turnip didn’t go to waste.

Found some lonely beets the other day that I had to use. Didn’t find anything exciting while researching recipes, so decided to just throw some stuff together.

So, first the fun — taking those innocent beets and peeling them.

And getting some beautifully colored hands in return (didn’t have any gloves).

I hadn’t used my toaster oven for ages so decided to put it to good use since I didn’t have a ton of beets. Warmed that up to about 425 and then tossed the beets with some olive oil, oregano, basil and a couple other spices. Covered the toaster oven sheet in foil and put the (quartered) beets on there.

Roasted them for about 30-40 minutes, until they were done enough for me. When they were finished, I tossed them with some hearts of palm and pistachios. So good!