A walk, greens and some beets.

Thank you for all of your kind words about my MindBodyGreen article.  Although writing is something I’ve been doing forever, being so public with it is a very new thing.  I appreciate all the support and love.

This morning I got my first taste of autumn.  Eli and I went out for a morning walk around 7 and the sun was just starting to come up.  I don’t think I’m ready for shorter days and I definitely have not prepared myself for snow!  Is there a way to prepare for snow?  If so, can someone give me some pointers?

We walked along Comm Ave and then down to the Charles River.

There were so many people out running. This is a very healthy city; I already feel at home.

This is my favorite picture from the walk, Eli looks to be contemplating the deeper things in life.

When we got home I had a green juice made with swiss chard, lemon, ginger and a Macintosh apple.

I love my juicer.  I got it as a Christmas present a few years ago and although it takes up a ridiculous amount of counter space and sounds like a plane about to take off, it makes the most delicious juices.  So much cheaper than buying them, not that I even know where to get fresh juice right now. Must research.

After playing around with my digital camera trying to get the above picture to look better than some green sludge, I set out to roast some beets.  I picked them up at the farmers market in Copley Square after yoga on Friday.  I intended to juice them but had some fennel to use up and thought they might go well together in this salad:

Roasted Beet and Fennel Salad with Lemon Dressing

5 large golden or red beets, trimmed and washed

1 bulb of fennel, sliced

Juice of a lemon

2 1/2  tablespoons of olive oil; 2 tablespoons for the dressing, 1/2 tablespoon to coat the beets in before roasting

1/2 tablespoon garlic

1 tablespoon white wine vinegar

1 teaspoon sugar

Salt

Preheat the oven to 375.

Trim the stems from your beets, if your beets still have their greens.  Discard or keep for use in your morning juice.

Wash beets well, then coat in olive oil and salt.

Wrap beets in tin foil and place on cookie sheet.

Roast in the oven for 55 minutes.  Once a knife will easily slide through the beets, they’re done.

Let the beets cool.  Once cool, peel the skin from the beets and chop.

Cut the fennel into slices and place in bowl with beets.

Whisk together lemon juice, oil, vinegar, garlic, sugar and salt.

Pour dressing over salad and enjoy!