A Very Rosy Dinner

We went to the farmer's market this morning and got some lovely beets and then the store had some pretty decent sockeye salmon.  Here's what I came up with.

Roasted Beets with Sauteed Beet Greens

1 bunch beets, with greens
1 small onion, sliced
1 clove garlic, minced
Olive Oil
Salt and Pepper

Wash beets and greens well.  Cut greens off and reserve.  Cut beets into quarters (or smaller if large--you want about 1 inch pieces) and toss with olive oil and S&P.  Roast at 350 for 45-60 minutes or until tender.  Meanwhile, when beets are almost done, heat some olive oil in a pan.  Add onions and garlic and saute until just done.  Add beet greens (tough stems discarded and cut into 1 inch pieces) and saute until just tender.  Add roasted beets and toss.  Season with more salt and pepper if needed.

I served mine with Roasted Lemon Dill Sockeye Salmon.   So good.

1 large Sockeye Salmon fillet (it might have a few bones in it, so be careful, especially if feeding to young children)
Olive oil
S&P
Dill weed (I used dried)
Juice of 1/2 lemon

Place salmon fillet in a large baking dish.  Drizzle with olive oil and season with S&P, dill weed, and squeeze lemon over it. About 15 minutes into the beets roasting (at 350), add salmon, so that it cooks for a total of 30 minutes.

And yes, I served mine with some fresh corn (not Paleo), but it was worth it!