today i ate the leftover mahi mahi and pineapple for lunch. it was so filling and delicious, even cold!
tonight, i have an hour in between teaching and rehearsal. so i’ve already made some roasted beets, and have some marinated goat cheese from last week. i’ll eat that with some lettuce and should be good to go!
here’s how to make mouth-watering roasted beets:
- wash beets thoroughly. don’t peel them. just cut off the ends. cut them into big chunks. toss them with olive oil, salt and pepper, stone ground mustard, fresh rosemary, and honey. add balsamic vinegar if you want.
- throw them in a baking dish and into the oven for 30-45 minutes. on 400, or whatever. doesn’t matter.
- just roast them until they’re tender and caramelized on the outside.
my favorite thing with beets is goat cheese. mmmm….
i also roasted my fennel, and will have a fennel and grapefruit salad on wednesday for lunch. all the prep’s been done! that would be really good with kalamata olives, darnit. but NO. i cannot go to the store. i am BANNED. until tax day.
anyone have some kalamata olives i can borrow? ha ha haa…
the next day….
yumm yummm yummmmm….
i could hardly focus this morning. at 9:30, i snuck a bite of the roasted beets and goat cheese, and broke down at 11:00 to eat them. couldn’t wait another minute!
see the salt flakes on the beets? that’s my friend frank’s smoked salt. it makes every dish better. EVEN CHOCOLATE.
thanks frank!!! and thanks lindsey (frank’s lovely wife) for the beet/goat cheese/lentil suggestion! i’m making that soon, for sure!