Stuffed purple bell peppers and beets for dinner tonight. I have never cooked a fresh beet, so I was a little nervous, but it turned out great (recipe is below). Also, we added a fried egg on top of the stuffed pepper. We would have previously topped it with cheese, but I found that the egg yolk helps replace a little of that ooey-gooeyness.
Ingredients:
1 large or 2 medium fresh beets
Olive oil
Salt
3 sprigs of fresh rosemary
Directions:
Preheat oven to 400 degrees. Dice beets into approximately 1 inch square pieces. Place beets on top of a large piece of aluminum foil and drizzle with olive oil. Sprinkle with salt and add the rosemary sprigs to the top. Fold foil up around the beet mixture and seal tightly. Bake on top of a baking sheet for approximately 1 hour, or until beets are tender. Remove rosemary and enjoy!
No comments:
Post a Comment