Saturday Roll call

Good morning!

It seems everyone has had a later start today. I have knitting and a reception later and that's about all.

Have a great day!

Connie

 Hi Connie/All,

Saturday is my fave day of week. No working out!!!!!!!! Pretty sad that is what makes me happy, but unfortunately it is the truth. Will I ever become one of those people that looks forward to working out? I fear that when you begin working out at the age of 54, like me, that may never happen. 

Just got back from the Farmer's Market and got some gorgeous beets that I am going to bake and then use in a delish salad. This weather is positively divine. I love it. 

Have a lovely day dear friends.

Sharon

 Afternoon everyone!

It looks like a slow day in OH land.  Crstal is probably settling in and weekends are busy for some.

I was awol yesterday as I spent the day in bed. My sinus infection finally caught up with me and I literally could not wake up enough to get up.  I had NO energy even to get out of bed.  That thought kept putting me back asleep.  I finally got up at 4:30  so that we could go grocery shopping.  Rick is at Gage's this weekend. I get to rest.  I feel a little better today.

The windows are open. fresj=h air is blowing in and I am in heaven!  I have a cat in each window.  They dont have to share and are loving it.  

Sharon, share your beet recipe please. 

Enjoy the wonderful day!

Beet Salad

• 1 bunch red beets
• 1 bunch golden beets (or just 2 bunches of red beets)
• ¼ cup crumbled feta cheese
• 1 cup baby greens, rinsed and dried
• ½ cup extra virgin olive oil
• 1 lemon
• Kosher salt, to taste

Preparation:

1. Preheat oven to 400°F.


2. Tear or cut the beet tops from the beets, leaving about an inch of stalk attached. Wash and thoroughly dry the beets.


3. Place beets in a roasting pan or on a flat baking pan or sheet pan. Drizzle with a bit of extra virgin olive oil and sprinkle with Kosher salt. Roast for 30-45 minutes, depending on size and the desired doneness. Test for doneness after about 30 minutes of cooking by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, it's done. And the smaller ones will be, too.


4. Remove from oven and let cool for 20 minutes or so.


5. Slip the skins off the beets by hand. They should slip off easily, but you can use a paring knife on any stubborn spots. Just be careful not to cut away too much beet.


6. Cut the beets into ½-inch dice and toss in a stainless steel mixing bowl with enough olive oil to coat them.


7. Cut the lemon in half and squeeze the juice of about half of it in to the bowl, gently stirring to combine and checking the flavor as you go.


8. Season to taste with Kosher salt.


9. Whisk together 3 Tbsp olive oil and 1 Tbsp lemon juice and toss the greens in this dressing in a separate bowl.


10. Spoon the beet mixture onto the center of a salad plate and top each portion with about 1 Tbsp of crumbled feta cheese and about ¼ cup of the dressed greens. Serve right away

 This looks absolutely yummy!  Rushing out to get the beets lol.