Beet salad

Beets! I cut the tip and tail off of all of the beets and wrapped them in tinfoil with salt, pepper and olive oil. I roasted them for an hour and a half on 375F.

Once they were partly cooled Aubrey and I peeled them.

Once they were peeled I chopped them up and seasoned them with a touch of olive oil, apple cider vinegar, grainy mustard, salt and pepper.

Once it tasted how I wanted it to I shaved Parmesan on top.

And there you have it; beet salad. This would of been amazing with goats cheese and served over spinach.

I tried to sneak a cookie break and then I heard someone growling at me!

He has quite the personality!

What a great day of full of laughter, learning, cooking and fun!