Thursday, December 22, 2011

Yellow Beets and Sunchokes

I tossed these chopped yellow beets and sunchokes lightly in olive oil, ground pepper, a pinch of salt and provencal herbs and lavender. Then, I baked them until soft. The sunchokes cook much faster. so you might consider cutting smaller pieces of the beets, the smaller pieces of beet cooked at about the same rate as the artichokes.
Pretty colors, huh?
A perfect winter snack (:

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