Books & Spoons The Holiday Preparations have started

​Christmastime is one of my favorite times of the year, the traditions, generosity, being together, and food... It all just makes me smile just thinking about it.
I have lived and celebrated Christmas on two continents and three different countries for an extended time, and from every country I have taken my favorite traditions with me, and integrated into my Christmas celebration. That has meant in the previous years, that over Christmas, I have had three days of the feast, and like many other over the holidays, over shopping for food, and eating way too much in a short period of the time.

---

This year, I am trying to be smarter about the holidays, and do something different, and so far it has been fun. I divided all the food that I love to eat, especially over the holidays, and made sort of a food advent calendar. Yes, every weekend of December, I have taken one course of the Christmas meal, and enjoy it fully, without guilt, over the weekend. This makes the countdown to Christmas even more special in this household, and the preparations and anticipation to the next weekend meals, have so far been exciting instead of exhausting, like it often is during the holidays. 

So last weekend, I had one of the Finnish traditions, hot rice porridge, for breakfast. Also turkey dinner was a was served, part of the American Christmas tradition. 
On the side of the turkey, I served roasted Beetroots and steamed cauliflower. The beets were roasting in the oven in a separate dish, with the turkey, and took the same time to be ready, as the large turkey breast I had going with them. 

---

For a Christmas lover like myself, thus building up to Christmas has made every day this month, so far, like a Christmas week, certainly not taking anything away from the anticipation, but building it up even more. 
I hope you are enjoying the advent time, and getting excited about the holidays as well!
~ Cheers! ​​

ROASTED BEETS (Serves six persons)


12 beets
3 TBLS olive oil
1 1/2 tsp fresh thyme leaves, minced
2 tsp kosher salt
1 tsp freshly ground black pepper
2 TBLS  raspberry vinegar
Juice of 1 large orange

1. Preheat the oven to 200 C / 400 F. degrees 

2. Peel the beets, and cut into desired size and shape

3.Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper.

4.Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.

5.Remove from the oven and immediately toss with the vinegar and orange juice.
​6. Sprinkle with salt and pepper and serve warm.