While the crock pot crocks..

I bought fresh beets last night. Came home, cut the tops and bottoms off and rinsed them, put them in a 8x8 casserole dish with a lid, cut up 2 large cloves of garlic and sprinkled in some dill and about an inch of water, placed the beets in, put the lid on and baked them at 400 for an hour.. let them cool on the stove for about a half hour and stuck them in the fridge over night..

Today for lunch, I made my ALL TIME ABSOLUTE FAVORITE beet salad for lunch. If you've tried beets before and didn't like them I would STILL recommend you try this salad.

RED BEAN AND BEET SALAD

First of all.. getting the skins off is really simple, but my friend Laura taught me a trick as to how NOT to have completely red hands and nails when you slip the skins off of the roasted beets.. Olive Oil.

You just rub it ALL over your hands first and the skins slip RIGHT off!

Then you cut them up.. (this looks ghastly.. sort of like open heart surgery)

And you add them to one can of Red kidney beans, and you add half a cup of sliced red onion.. 2 tbs each of olive oil and red wine vinegar, 1/2 tsp of dried dill and garlic salt to taste. :) 

And VOILA! My lunch.. Delicious! 

AND NO CHEESE!