Wednesday, November 21, 2012


Anticipation.     Desire 
Gathered.          Faces smiling
Blessing.          A bowl full of love
Thanks.            Offering a second helping
Gratitude.         Just for being

Minted Roasted Beets - yields approx. 6 servings
2 pounds beets
6 stems Black mint (also known as English peppermint)
1 cup white wine vinegar
1-teaspoon salt

Preheat the oven to 400 degrees.

Wash the beets to remove any excess dirt and then place them on a baking tray. Wrap the tray with aluminum foil and cook the beets in the oven for 30 to 45 minutes to fork tender. Let the beets cool for 10 to 15 minutes and then rub off their skin. Slice the beets into 1/4 inch rounds.

In a wide mouth jar place two stems of the mint down and place in half the beets and sprinkle in the salt.. Then place another two stems of mint and the remaining beets. Top with the remaining two stems of mint and pour over the vinegar. If the vinegar does not completely cover the beets top with some extra vinegar. Secure with a tight fitting lid and store in the refrigerator for 1 to 2 days before serving. 

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