​You know, these beets are so good, so simple to prepare and so HEALTHY that we could eat them every day.

We almost do in the summer.

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Ingredients

​As many beets as you have the capacity to eat over the next few days.

A dozen or so Tarragon leaves

Ground black pepper

Enough Apple Cider Vinegar to cover your cooked, sliced beets

(Be bold: add thinly sliced red onion & cucumber to the mix!)

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To Do

1. Wash your beets thoroughly

2. Slice off the tops just above where they join to the main body of the beet.

3. Cut off most of the long roots.

4. Place your beets in a roasting pan and cover with foil.

5. Roast at 350˚ for 1½ hours or until beets are tender. Savour the aroma when they're just about done.

6. When beets are cooked, remove them from the oven and admire them for a while.

7. Submerge them in cold water. Let them cool down a little before you peel them.

8. When the beets are cool enough to handle, cut off the tops and bottoms and squeeze the peels off the beets.

9. Slice them as thickly or thinly as you wish.

10. Slide your sliced beets into a bowl and cover them with apple cider vinegar.

11. Chop up your Tarragon leaves and mix them in.

12. Add some ground black pepper.

13. Store the PBs in your fridge & enjoy them cold with Quinoa and salmon salad (or whatever).

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