Almost a full slate of friends over for dinner this week. The children discovered they liked a new vegetable or at least found it less objectionable than other vegetables. w00t!
Cherry squares for dessert
One of the things I struggle with is to make sure that our vegetarian friend is well fed. The menu was originally turkey, couscous & beets and it just seemed really boring to offer couscous & beets to someone. Add to that the fact that I’m not a huge fan of beets, probably because I grew up on the canned version, which I still find repulsive. So pairing the sweet-tart of apples with the somewhat bitter taste of roasted beets added a nice contrast. The onions & lemon zest were added to the couscous to boost it’s flavor as well.
We cooked about 7 beets in the oven at 375°F for around 50 minutes. Then Ted skinned and I cut them into wedges. We also sauteed 3 Granny Smith and 4 McIntosh apples that had been peeled and cut into wedges with some butter and a bit of brown sugar for around 20 minutes. They were placed on either side of a platter.