For today's recipes, I didn't have shallots on hand and didn't really care to cut into a big onion so I let that ingredient become optional. Also, the seared fish recipe calls for a sauce/condiment and I don't really do those, particularly if mayonnaise is involved (bleh), so we are just enjoying the fish part of that one.
2 lbs fresh beets, ends trimmed, peeled, and cut into 1/2 cubes
2 medium shallots, coarsely chopped (optional)
1 tbls olive oil
1/2 dried thyme or Italian seasoning crumbled
1/4 teaspoon pepper
1/8 teaspoon salt
Preheat oven to 400˚F.
Put the beets and shallots (if using) in a single layer on a large rimmed baking sheet. Drizzle with oil and stir to coat.
Sprinkle with thyme, pepper, and salt.
Roast for 35 to 45 minutes, or until beets are tender and the edges just start to brown and carmelize, stirring once halfway through.
4 mild fish, rinsed (I used tilapia)
1/2 tsp paprika
1/4 tsp pepper
1/8 tsp salt
Sprinkle both sides of fish with the paprika, pepper, and 1/8 tsp of salt. Using your fingertips, gently press the seasoning so it adheres to the fish.
Heat a large skillet over medium-high heat. Cook the fish for 3 minutes on each side, or until it flakes easily when tested with a fork.
*Methinks our friends at McMillerPDX made this at our first dinner at their house. If our memories are correct, do ye folks still have said recipe and may we have it, please?