ghotifish.net

Thank you, Becky:

• Fresh beets (If you live on Aldrich, use golden beets. If you live on 28th St., use the stainy red kind.)
• Chopped walnuts
• Blue cheese, crumbled
• Baby spinach
• Olive oil
• Balsamic vinegar (the kind Elly left at your place 2 years ago)
• Black pepper

Roast the beets at a temperature such that they are done in one hour. Or, roast them at 425 until they are done. Meanwhile, toast the walnuts. Take the beets out of the oven and marvel at the way the skins slip right off — while simultaneously burning your fingers and staining them red. Cut them into bit-sized pieces and let cool while you attractively assemble the spinach, walnuts and cheese. Toss the beets on top, sprinkle with olive oil and vinegar, and finally garnish with freshly ground black pepper until it looks like the world’s best salad.

A note on roasting beets: I may have found the only error on the entire internet! Most sites out there predict certain doom if you don’t wrap the beets in foil… turns our computers don’t know shit about roasting beets. All you got to do is rub them with a little olive oil. They like that.