The Food Beet

I tried something new: beets. I picked them up at random at the Farmer's Market and then read up on how to prepare them.

So beets - labor-intensive, but not difficult. You boil them a long time, skin them, then do what you like with them. In this case, I picked a recipe from the Joy of Cooking wherein I roasted them with a granny smith apple, some onion, and nutmeg, all chopped up.

I didn't have time to eat them that day, so I'm happy to say they heat up well.

The beets were what's new, so in a sense the pork chop was in a supporting role - a variation of earlier work: slather in olive oil, rubbed with Andalusian paprika, basil, and a little salt, roll the fat side in black pepper. Cooked in an oven, alternating sides. Not too dry, very tasting, and pairing well with the beets. Served with brown rice.