Beets Beautiful Beets!

 Pretty finished plate of roasted beets and turnips, warm mustard green salad and rice pilaf (rice pilaf recipe not featured because i didn't make it...)  pre heat oven to 450, prep a cookie sheet or sheet pan with foil and a wire rack.



so, to begin, try to find a bunch of beets that are all relatively evenly sized. cut the leaves from the stems, then cut the stems and tops from the bulbs.

ugly buggars, right?

super gritty, wash well 

my audience, bellied up to the bar. 

 okay, the leaves, washed well, then dried. in a bowl combine two table spoons of oil, one teaspoon taco seasoning, one teaspoon Cholula Chipoltle Sauce toss the leaves until all are evenly coated and arrange on a wire rack over foil as so.

try to minimize overlaping

bake at 450, turning occasionally until crispy crunchy. cool on rack for as long as you can stand waiting... YUMMM 

So pretty!!

okay back to dinner, peel and halve the beets. 

trim and halve some turnips too, this is getting good!

 okay toss the beets and turnips in olive oil, one teaspoon salt, 1/4 teaspoon cumin, and black pepper to taste. spread in roasting pan so they don't touch. drizzle any dressing left in the bowl over the roots.

no touchy, very important. 

 mmmmm chips.... so the chips come out, the roots go in, the temp goes down to 425 degrees, bake them for 50 minutes to an hour till they're tender.

mmm roasty toasty

 okay put the roots in a serving bowl, they are delightful just as they are. next we're going to supreme a grapefruit. very fancy...

ooooh lala

don't waste the juice from the bit of fruit clinging to the peel!

carefully...

not pictured here: me putting the yummy segments in a salad bowl.... sorry. so cut the grapefruit over the roasting pan so the juice drips into it, when you have all the sections safely removed squeeze the juice into the pan and whisk all the oil and beet juices from the bottom of the pan as so.  

scrape scrape scrape

oh look, there's the sections in the bowl hiding in the back ground. 

heat some oil in a wok and add mustard greens and thin sliced green onion.

once it wilts add the pan juices

turn off the heat and toss with the grapefruit sections.

pretty sesame seed garnish

adorable sous chef

 plate and done!