Crazy About Food

• 1 T balsamic vinegar

• Salt and pepper

Method:

Preheat oven to 275. In a large metal bowl pour just enough oil to coat beets, and sprinkle them with salt. (Also obsessive, because the oil can be anything; you are going to peel the beets, and the salt won’t permeate the skins; but it makes you feel very cool). Bake on a cookie sheet for 2 hours, until fork-tender. This is the key to roasted beets — long and slow. When cool, peel, cut into 1/2-inch cubes, and toss with a bit of oil and salt.

Have ready 4 salad plates. In the same metal bowl, put remaining oil, vinegar, salt, pepper, and lemon zest and whisk vigorously. Add greens, and using one hand, roll everything gently to coat. With the other hand, take plates one by one, and use your messy hand to plate greens. When plates are evenly distributed, add beet cubes, then cheese. Sprinkle citrus juice over all, and chill.

*Contrary or concurring opinions are welcomed ateat.your.spinach@gmail.com**.*However, if you wish a letter printed, send it to* **letters@ncjournal.com.*

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