I have things I must confess to you, so many that I need to number them. So, cake!
One — I totally forgot my blog’s birthday. Hopefully two is still an age when it won’t remember I did that, because it is still easily distracted by cake(!)
Two — in exactly one week, le bf and I will be in the south of France for a month. But that’s all I’ll tell you for now because, like Dr. Who says, spoilers! Also, I haven’t packed.
Three — instead of packing, I am roasting lots and lots of beets. This is so much more fun and easy to do with Melissa Clark’s method of prepping and slicing the beets beforehand.
Four — there are beets in this cake.
Five — and in the yogurt on top, too.
This cake and other beet recipes are coming, but you’ll need to know this one first.
Melissa Clark’s (friend Sarah’s) Roasted Beets
(adapted from The New York Times)
Makes a lot of beets.
1 bunch of beets, washed, trimmed, peeled
2 TB olive oil
1.5 tsp. red wine vinegar (optional)
Preheat oven to 375ºF and line a baking pan with foil. Slice or cube the beets about 1/2” thick. Toss with the olive oil, salt, and if you want them more savory, the vinegar and pepper.
Spread the beets out on the pan, cover with foil, and bake for 20 minutes. Carefully remove the foil, then bake until tender, about 20 more minutes.