Roasted Beets with Prunes, Mint, and Walnuts

Another reason why France is amazing: their farmer's markets. They are like nothing I've seen in the states - pig's feet, veal tongue, blood sausage, fresh fish, every fresh fruit and vegetable you could deign to find in this season, and of course, lots and lots of cheese and bread.

So, while wandering the market this morning in a state of bliss, I saw some beets that looked really good, and I decided to buy some and test them out. They're so delicious, I feel like I could sing about them!
Only recently have I discovered how amazing beets are. Their sweet and silky character makes them so unique - plus their purple color is so fun! In my opinion they're also one of the easiest vegetables to prepare, because the less you do to them, the better they taste.

To make the beets how I made them here, you'll need 1 large beet (or 2 small-medium beets), 3 prunes, a handful of walnuts, a lemon, and a sprig of mint leaves. Of course, if you want to make this for more people than yourself, you can easily increase the proportions.

Preheat your oven to 400 degrees, and wrap the beet in aluminum foil. Roast the beet until tender, between 1 1/4 - 1 1/2 hours. Take it out and let it cool off a bit. In the meantime, chop up your prunes and walnuts and put them in a small bowl. Once the beet has cooled down, chop it up and add it to the bowl. Slice open the lemon, and squeeze one half of the lemon over the bowl. This might be enough lemon juice for you - if not, add more from the other half. Sprinkle with salt and pepper, garnish with a mint leaf or two, and eat whenever you feel like it!

It's such a light dish that you can probably eat it as snack if you're hungry, as a side dish, or a light dinner with some bread or crackers.

Merci, et bon week-end!


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