I must admit to gaining a few pounds in the last two weeks but I'm not bitter. Christmas was just how it should have been.
The kids went berserk on Christmas morning and Santa dropped of two awesome presents for me, a new camera and an ice cream maker! We also had our traditional trip to the snow and this year we went to Big Bear.
The snow was perfect just like the company and lets not forget about the food...so much food. Did anyone make and break their resolutions yet?
I think if I was to actually make any it would be to eat more veggies. I know, how original right? I'm talking about root veggies in particular like parsnips, turnips, carrots and beets!
They take a little more time to prep and cook but they're so worth it. Roasting them in a simple olive oil and herb rub gives them a sweet finish with that little bit of burnt taste.
That's right you can char these veggies and still be the kitchen big shot, just don't confuse char and incinerate. I love beets and can go for either red or golden, I just think the golden are way cooler looking.
The red beets make me think of fall and golden beets scream spring and summer to me. I know many of you are still seeing snow but trust me, spring is coming!
Most beet salads will have some kind of cheese added and that's dandy. I wanted to keep this light and fresh which is just what I needed after putting my stomach on overtime since the end of November.
Beets love to suck up flavor and this orange vinaigrette worked great along with some fresh lemon thyme and sliced red onion.
This could be a side salad or turn it into a main course by adding some quinoa or fresh spinach for a healthy start to the year.
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