Have you ever been so parched that half a cup of water is completely absorbed before it has a chance to go down your throat?
I am an avid follower of Laura Calder of “French Food at Home” on the Food Network. The other day, I tried out her recipe for roasted beets. It was incroyable, and very simple. Cut beet into 1/8ths. Mix with olive oil, salt & pepper. Bake at 450F/220C for an hour. The result is a salty beet chip skin, with a sweet, soft centre. They come out like ruby wedge treats.
photo courtesy of Food Network