Serves Two
Beets were on sale a few days ago ($3.99 for a 5-pound bag), so I roasted quite a few and have been trying to find different ways to use them. This was our Sunday morning breakfast:
Ingredients:
To Prep
To Cook
Beets were on sale a few days ago ($3.99 for a 5-pound bag), so I roasted quite a few and have been trying to find different ways to use them. This was our Sunday morning breakfast:
Ingredients:
- 4-5 roasted beets
- 2 raw carrots
- 1/2 leek (white part only)
- 1 tsp garlic
- 1-2 tbsp goat cheese
- oil (for pan)
- 4 eggs
To Prep
- Peel & grate roasted beets
- Peel & grate carrots
- Clean & dice 1/2 of the white part of a leek
To Cook
- Heat oil or butter in a small frying pan. Add 1 tsp minced garlic and the diced leek. Cook about 1 minute until fragrant. Add carrots and cook for another 3-4 minutes. Just before you are ready to serve, add the roasted beets to warm slightly and toss in some crumbled goat cheese.
- Top with poached eggs that have been cooked in the "Hen & Chick" poachers and seasoned with Maple Bacon Salt & Pepper