Finally a new post! Can you believe it? I took a mini blogging vacation as we were visiting John’s family in Minnesota. John’s parents, brother, sister and all their kids live there (6 cousins for my kids to play with). We always plan our Minnesota trip the week before the kids start school, as It’s a great way to close out the summer and the kids come back on Minnesota time, so getting them up for the first day of school is a breeze. Unfortunately, we were lame on taking photos. I think I have more photos of food than I do my family, so sad and so lame. I’m definitely going to change that though.
|John and I treating ourselves to an ice-cream after our 3 hour bike ride at one of our favorite old haunts, Sebastian Joes. Zoe took the photo with ice cream in hand.|
So as you can see from the above photo, I ate tons of ice cream and basically ate tons in general. That’s what you do on vacation, right? When I got home I was craving salads, kale (no surprise there) and meatless meals. I was also craving beets, so I decided to roast some up and take some photos along the way.
- fresh beets – I typically roast up 2 beets at a time
- extra virgin olive oil - I use 1 tablespoon for 2 beets
- salt and pepper to taste – I just use a pinch of salt and omit the pepper
You can also use pepper here, but I chose not to.