I can't wait to beat this cough and sniffles so I can ride my bike everywhere again. All these pictures of stylish European women riding through the snow make me jealous. But while confined to the house between classes, I can think of nothing but my next meal. This I will choose to view as something utterly wonderful.
At the farmers' market this week, we picked up some beautiful beets and turnips, along with a variety of other veggies that should be popping up here sooner or later. As soon as I laid eyes on those tasty little root veggies, I knew they were destined for an oven-roasting.
Pictured below is one of my favorite dishes in the whole wide world of eating. So simple, but bursting with roasty-toasty flavor. I first made it with my mom, and spent the whole meal foodgasming. There are a couple variations on the vegetables that I have included for your own experimentation. Paired with French bread and aioli, it exceeds all expectations.
Root Vegetable Tartine with Garlic Aioli
3 medium beets
2 large turnips (or 4-5 fingerling potatoes)
2 medium sweet potatoes (or 4 medium carrots)
1 medium sweet onion
fresh thyme (or rosemary)
Preheat your oven to 450 degrees F. Roughly chop all the veggies, then toss them onto a baking sheet. Coat with olive oil, ample thyme or rosemary (whichever you have available), and s&p to your liking. Roast for 40 minutes.
5 cloves garlic, peeled
4 tablespoons olive oil
3 tablespoons dijon mustard
4 tablespoons vegan cream cheese
In a Magic Bullet, blender or food processor, blend all ingredients until smooth and creamy. Slather a slice of bread with aioli and pile on the veggies.
Just so you know, there's a slight chance of snow flurries in Gainesville tomorrow. WHAT?! Yep. Snow in Florida. Ain't that nice?