I work from home some of the time and when I do, I head to the kitchen when it's time for lunch. Wondering what would be good for lunch today, I took a look in the frig to see what my options were. I had some gold beets that I had oven roasted a couple of days previously, some fennel, carrots and left over steamed broccoli. (It's time to go shopping...) I opted for the beets. Here's what I did with them.
2 medium-sized roast gold beets
1 TBSP of well-aged balsamic vinegar
1 TBSP toasted hazelnuts, chopped
Peel and slice the beets, arrange on a plate; add salt and pepper. Drizzle with balsamic vinegar and add toasted hazelnuts. Serves 1-2, depending on whether it's a side dish or lunch.
