After work I felt like cooking, so I went shopping and came home and whipped this up in about 90 minutes (I used left over tomato sauce). All of the recipes except for the beet recipe have been posted on Rootsliving. So, I’m posting a link to the beet salad recipe courtesy of Epicurious.
I never liked beets, but now with this recipe, I love them. And they’re good for you too.
Here’s what we ate tonight:
Eggplant Parmesan (follow the recipe here for chicken parm, but omit the sage leaf)
The combination of these earthy side dishes blended together well. And a glass (or two) of my homemade zinfandel rounded out the meal.