Thursday, April 18, 2013
shanna's eats: roasted beets and corn
In the summer months, I love pulling fresh beets from the garden and picking up a few cobs of corn to hurry home and make one of my favourite side dishes. I preheat my oven at 400 and roast beets (peeled and sliced) and corn in a tablespoon of extra virgin olive oil for about 40 minutes. Once done, I toss with a dash of sea salt and black pepper then finish off with chopped fresh parsley on top. I like to eat this dish warm but it also tastes mighty fine cold. Lately, I have been craving this tasty combo and find it is the perfect lunch when I am not too hungry. Right, now I can't hit up the local farmer's market, so I just use frozen corn. I cut up some pita bread, toast it with a little extra virgin olive oil and rosemary and voila I am set for lunch.