As you can see from the title of this post, I’m feeling very clever today.
So clever, in fact, that I know I should spare you, innocent reader, of any more word play, bad puns, and off-kilter metaphors.

Onto the beets.

I scrounged together leftovers from last week’s Farmer’s Market and came up with this roasted beet and spinach salad.

To roast the beets, trim the greens down to an inch or two. Save the greens for a future recipe. Then, either wrap each root tightly in tin foil, or place the beets together in a baking dish with 1/8 inch of water. Cover tightly and roast for 30-60 minutes at 400 degrees, or, until the beet is tender and can be easily pierced with a knife. After cooling, the beets are no trouble to peel. Discard the skin and stem. The beet can be sliced or diced for the salad, depending on preference.

Mixed with baby spinach, the sweet, earthy veg really hit the spot. However, the star of the salad turned out to be the creamy horseradish dressing.

My standard salad-for-one technique of mixing the dressing in the bottom of the bowl I’m about to eat from (less dishes.. ya know) doesn’t necessitate measuring, but imagine making your basic vinaigrette with an added squeeze of creamy horseradish for flavor, a small dollop of creme fraiche for consistency, and a sprinkle each of Herbs de Provence, fresh ground pepper, and chunky sea salt.

I ate up every. last. bite.

As an added bonus, I got to hide this under the trash in the kitchen.

The beet root sure does make a convincing rat tail, no?? I really got my boyfriend going for a minute. Just getting in the Halloween spirit around here! It’s fun to act half your age every once in a while 🙂