beet the heat

Guys, I'm having the best summer ever, maybe.  I'm studying and learning and test-acing (whaaa?) plus working my butt off, literally, in the gym every day, plus RUNNING which is something I never thought my body could accomplish.  I'm picking and GROWING! fresh produce from my new locale and we're all enjoying the delicious fruits of summer every night.



This weekend was intensely happy. We visited a wildlife sanctuary out east where I touched and hand fed wild creatures (dreams coming true), we ate lobster on the water, drove around gawking at richy rich hamptons estates and came home with just-picked beets, peas and radishes, fresh from the farm sheep's milk feta and vegan pizza leftovers.  80/20, right?

For those beets:

1. Preheat oven to 425.
2. Toss peeled and cut (keep em' around 3/4") beets with a couple tablespoons of olive oil, some fresh sprigs of thyme and a heavy hand of kosher salt onto a foil-lined baking sheet.
3. Roast for about 15/20 minutes until barely tender.
4. Preheat broiler; lay some of that fresh feta over the beets and lay it under the flame until just browned and crispy.
5. Drizzle a bit more olive oil on top with some fresh cracked pepper.