Due to Trump’s Recent Remarks…

Due to the recent derogatory statements made by Donald Trump regarding immigrants, specifically Mexicans; Tacos and Politics’ staff (myself and my mate who proofreads the posts before I publish them), its board members and collaborators (still my mate and I), is ending its business relationship with Mr. Trump.

We are addressing either him or his hair...

We are addressing either him or his hair…

We deeply regret these racist and inappropriate remarks, which not only offend the Mexican community in Mexico, but those who have crossed the border pursuing the American Dream (which nowadays is known as the Canadian Dream, but hey, still neighbours, right?).

Pretty much the routes Mexicans take to get into the US

Pretty much the routes Mexicans take to get into the US

Even though we are a tier 3 online media outlet, not at all relevant to the American public, nor capable of reverting the effects of Global Warming, Tacos and Politics has decided to halt any current or future endeavors with Mr Trump (Take that, Trump!)

Or his hair...

Or his hair…

We deeply condemn those who applaud and agree with Donald’s expressions full of hatred. You are supporting a hateful and narcissistic individual without any kind of values, both personal and business wise. As well, by supporting Trump’s presidential aspirations you are also supporting a growing trend of bigotry and division in the US and A.

Love

T&P Staff

Ps. If you haven’t watched or heard what he recently said, please feel free click on the following youtube clip:

Ps2. Here, have a Trump Piñata, which are becoming very popular on this side of the border.

You know you want one...

You know you want one…

Father´s Day Asado

Almost a month ago my dad had a stroke, it was the day after my birthday, as soon as we found out my sisters and I didn´t hesitate to run to our hometown, to be there with him and our mum. So, together, as a family, we made it, my dad has almost fully recovered and he is very keen to take the most out of this second chance life has given him. So, last weekend we came over again to celebrate father´s day with him. Indeed, it was a very meaningful celebration.

For this weekend, one of my sisters decided that we should feast as we always do on special occasions, throwing a massive asado (or “carne asada”, as we know it here in Mexico).

Ribs, picanha, and more meat... plain and simple

Ribs, picanha, and more meat… plain and simple

We used a charcoal grill, medium high heat, only using half of the cooking surface. This turned out to be a great idea as we usually just spread the heat all along the grill, in order to use all the cooking surface. However by doing this we were able to cook perfectly the pieces of meat and the rest of the veggies without burning them. Start by putting some jalapenos and tomatoes on the grill until they burn, later we place them on a mortar and make a salsa out of it. Wrapped in tin foil we placed some potatoes and onions really close to the fire, we want all the heat on them as they take longer to cook.

Let those jalapenos burn,  and destroy in that mortar, add some caramelized onions to the salsa and a splash of lime juice.

Let those jalapenos burn, and destroy in that mortar, add some caramelized onions to the salsa and a splash of lime juice.

Finally, for the “piece de resistance“, this time we had beef ribs, some fillets, and a 1.5 kg piece of picaña (which comes from the top back part of the cow). For the picaña (or picanha), the meat had to be scored first, it has a thick layer of fat, and you want the scoring not to get all the way to the meat but to be slightly deep, as you will be rubbing the whole piece with pepper and salt. Asado 3 My strategy is simple, put it on the fire, and let it cook on the surface, when you reckon it has a nice colour on the outside put the meat away from direct fire and close to grill´s lid, we are going for a medium level of doneness,  lots of juices and a beautiful pink in its core. The whole asado takes around 1.5 hours to 2 hours to cook, including the meat, ribs, vegetables, salsa and sides. Asado 4Indirect grilling turned out to be a fascinating technique, as it allows the meat to cook evenly, but without burning it, giving you more control during the process. Certainly the result was outstanding and it was the best way to celebrate not only Father’s day but also the successful recovery of my dad, he is getting there and we couldn’t be happier.

Beautiful indeed...

Beautiful indeed…

Pork Rib Roast – The Musical

This one isn’t an easy recipe, turns out that for great dishes and outstanding flavours sometimes we have to be patient and take our time.

So, get your oven tray ready, turn on the heat, sharpen your knives and let’s get kraken with this.

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Ingredients:

  • 1.5 kilograms of Loin rack Joint
  • Half a litre of white wine
  • 6 garlic cloves
  • 10 white small potatoes
  • A good bunch of fresh thyme
  • Olive oil
  • Salt and pepper

Instructions:

Let’s find the meat. Go to your favourite butcher, I know I have mine, and ask him for a good piece of Loin rack Joint (use the previous image for life changing purposes), tell the lad to leave the fat on, (always leave the fat on), take it to your kitchen counter, ready? Now let the magic begin.

First remove the membrane that comes on top of the ribs, this will make the meat really tender while cooking it. Ready? Sweet, now score the meat on the other side, you want the salt and the pepper to really get into that layer of fat.

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Now place the white potatoes, in halves, the thyme, pepper, salt and the garlic cloves on the cooking tray. This will look like a potatoe bed where you will place the ribs on, fat up.

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Pour 300 ml of the wine on the tray, cover the meat with tin foil, and put that baby inside the preheated oven, now leave it there for 1.5 hours at 180 degrees Celsius.

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1.5 hours are gone, take the tray out of the oven, remove the tin foil and put the pork back in. The meat is now cooked but we want that fat to turn into a beautiful golden crust. Leave it there for 35 more minutes, after that, place the piece of meat on a wooden board and let it rest for good 5 minutes, you want those juices to get evenly distributed. In the meantime, take that tray and pour the rest of the wine, deglaze that bastard, use a whisker to scratch those flavours out the tray.

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Get a good knife, and cut the pork into slices according to each rib, now plate, pour that gravy on and it is done. Enjoy it with a chilled white wine or a really good Pilsner.

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Hot Wings and Beer

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That’s, I reckon, the best title I’ve ever come up with for any of my posts in this blog. The reason for today’s topic is plain and simple, Hot Wings and Beer are awesome (it’s in the bible, look it up)

Beautiful

Beautiful

Here in Mexico City we tend to go for wings every other Wednesday, and when I say “we”, I mean my mates from my hometown who live here and sometimes we bring a special guest. This sort of tradition began with my friends up north in Monterrey, most of them from my hometown, Tampico, used to get together every Wednesday. The day was chosen not because we love Wednesdays, but because of the specials they have that day at this restaurant (Wings Army), you order 20 hot wings they bring you 30. This place, Wings Army, besides serving great wings, also has a wide variety of national and international beers, which is awesome. From the local brews, to artisan beer, all the way to Cuban or great German beer. The place has it all.

Literally, from everywhere, except, you know... North Korea

Literally, from everywhere, except, you know… North Korea

I must admit I don´t really know how they do it, how they cook these wings to perfection, I’ve tried at home and the result is not disappointing but just “not the same”. I’m not going to explain how to cook the perfect wings, or what to look in a hot wings joint. This is just a reminder that there are some things that other do better, and we should appreciate them and munch our way through.

What other dishes you’d love to cook at home but just don’t turn out as good as your favourite food joint cooks them?

Ps, Oh, by the way, do you know that this guy in Guadalajara registered the “Duff Beer” and branded the bottles to commercialize this brew.

presentacionduff

Punta Mita – Mexico

As it turned out, what I just needed were some days off, close to a Mexican beach, going for long walks, a beer as cold as my ex`s heart (or cold dead as William Shatner`s career), enjoying my home country’s cuisine, and celebrating the marriage of two great friends.

Pic taken while going for a morning walk

Pic taken while going for a morning walk

Punta Mita is an hour flight away from Mexico City (or, if you happen to be a bad holiday planners as me, a 12 hours bus drive). When you get to Puerto Vallarta, just walk a few blocks from the bus station to the bus stop, and take the “Punta Mita” local bus, it’s only a 45 minute trip (don’t you worry, it’s says “Punta Mita” on it, hard to miss).

I stayed at“El Coral” hotel, which is fine, around USD60 a single bedroom, or USD 110 for a double (sounds weird, but go for the double if you are more than 3 people). And the food, my friends, the food is efing amazing, the restaurant isn`t that flashy, the kitchen looks dodgy (but they are so friendly, they even let me cook with them), and most people get there because it’s right where the boats leave to the “Marietas”, but it is fantastic.

Not Islas Marietas, but some other islands close to Marietas

Not Islas Marietas, but some other islands close to Marietas

I’m from the Gulf of Mexico, so the ocean there is quite tame, with soft waves and refreshing breeze; but this is the Pacific, the water breaks against the reefs, the waves storm on the shore pulling the sand back into the ocean which such ferocity it is sort of intimidating even for experienced swimmers like me. The seafood is different, the shrimps, lobsters, fish and oysters are bigger, making any seafood platter you order here look voluptuous, massive and awesome (or, like John Key might even refer to these specimens as “tantalizing”, while stroking any wee Mexican girl’s pony tail). Unlike the seafood from my hometown, aye, seafood is bigger, but the flavours from the Gulf are sweeter and, honestly, more delicious.

Puntamita5

However, the food was outstanding, like the “Pescado Zarandeado”, or “Pulpo a la plancha”, or the fresher oysters I`ve ever tasted. Literally, I was just hanging out at the restaurant and this fisherman gets out of his boat carrying a bag full of oyster he just got out of the ocean. Without hesitation I told my waiter “I want a dozen of whatever he`s carrying in that bag”. 15 minutes later, he arrived with a platter of delicious oyster, fresh, sweet and massive.

PUnta Mita 8

What about the wedding? It was beautiful. My mates looked like coastal royalty, and the venue was fabulous. They said yes to each other while the sun was setting in the background, and we couldn´t resist but to let a wee “awwww”.

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Anyway, just wanted to post some pics of this weekend off, mates, if you are really keen to visit a magical place, take some time off and get your arses to Punta Mita, you won’t regret it.

PuntaMita4

Quesadilla Sans Fromage

For all my American friends, the title of this post is actually “Quesadillas without cheese”, and that´s today complaint.

See that melting cheese coming out of the tortilla... in love dude, in love

See that melting cheese coming out of the tortilla… in love dude, in love

I´ve been living in Mexico City here for 2 years already, and besides being an amazing place full of history and culture and stuff happening around you literally all the time, there´s one thing that I can´t understand.

Quesadilla with chorizo...

Quesadilla with chorizo…

And this sole thing seems to be a concern not only for me but for the rest of the country. Let´s do something together, ok? I want you to picture a soft corn tortilla, nice and freshly made, now, I want you to mentally put some cheddar or Edam cheese (grated) on one of its side, right? Now place that tortilla on the pan, medium heat, cheese side facing up. Imagine how that cheese begins to melt on that soft, freshly made tortilla, right?

That´s what I´m talking about!

That´s what I´m talking about!

Now, we are going to mentally do this together, right? Fold that tortilla, involving that sweet, melted cheese in all its glory. How do you call that?

A QUESADILLA, that´s right. 

Turns out that in  Mexico City, this is a Quesadilla with Cheese, meaning that the term quesadilla, when you order one on the street, doesn´t necessarily mean that they will give you what we just described in the above paragraph. When you order a quesadilla in Mexico City they´ll ask you if you´d like that with or without cheese, or what kind of stew will you like in it, not cheese involved.

Folded into perfection ...

Folded into perfection …

For the rest of the country, a tortilla with anything in it, is a taco, but when it has cheese it becomes a quesadilla (it´s in the Bible, trust me, Deuteronomy or something like that, true story “And Abraham melted cheese on a soft corn tortilla, using the heat of the pit of fire of sins of the gentiles…” ).

That´s the spot...

That´s the spot…

Apparently in Mexico City they don´t respect this, and will often confuse a taco with a quesadilla, only troubling the mindset of the tourists and other Mexicans, offending our history and traditions.

I will not rant about how much this pisses me, and the rest of the Mexican community, off, I rather write these lines to en-light all of you out there.

Whenever you come to Mexico City, it is your right, no! it is your Human Right (universal and stuff) to demand your quesadilla with cheese, always, and to ensure that melting cheese is always part of your gastronomic needs. Whatever they serve you in a tortilla, without cheese, is a taco, period! Quesadilla_de_Queso_by_mclaranium Damn… is anybody else hungry too?

How to Cook an Octopus

To the point, this is one of my favourite things to eat and cook, either in a stew, soup, salad, or grilled, octopus is a very versatile product. As a guy born and raised in the coast, I learnt to eat seafood since I was a wee boy, my mum doesn´t want to tell me the first time I ate octopus, (I´ve told her several times that I´m too old to be taken away from her by social services anyway, but she doesn´t get it), that, along with crabs, ceviche, shrimps, and fish are part of our regular diet.

Anyway, every time I cook octopus my mates ask me how do I know it´s ready to eat. Well, let me tell you how I cook this amazing seafood, while I attempt to post a video of myself putting an octopus into boiling water. (FAIL, I couldn´t upload the video, so, there, have a pic of Mexicans celebrating the CINCO DE MAYO).

What do you mean they don´t look Mexican?

What do you mean they don´t look Mexican?

First, go to your fish market, ready? Good. If you don´t have a fish market, well, so sorry, go to your local supermarket and go to the fish section, I´d rather buy it frozen if you don´t live close to the coast or in the middle of Saskatchewan. If you are buying it fresh, the octopus must have a bright and shiny skin, firm texture from the head to the tip of the tentacles. Now, don´t be shy, grab the octopus, take it closer to your nose and smell it, the scent should be something between salt, the ocean and fishy (and your unfulfilled dreams from high school of becoming a pro soccer player). Have you picked your octopus? Sweet, now ask the lad behind the counter to clean it for you (pretty much taking out the insides and the wee beak it has).

Remember to put the necklace apart and get rid of the double chin

                          Remember to put the necklace apart and get rid of the double chin

Now go to the kitchen, that´s right, take that eight legged bastard to your crib and get things started. Use a medium size pot and pour 2 litres of water, 2 bay leaves, salt, pepper, 1 garlic clove, and 1 quarter of an onion. Put it to boil, now wait patiently until you see the water boiling. Now, as seen in the video, little by little, like if you are testing the water for the octopus, put it inside, this will let the tentacles to take the heat and don´t roll up too much, because this will happen if you place it straight into the pot.

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I once learnt that in order to know how long it takes to cook an octopus, you ought to leave it in boiling water with a potato the same size of the head of the octopus, true story. I´ve tried this several times and turns out that when the potato was ready, the Octopus still needed 20 to 30 more minutes. My standard is an octopus of 500 gr (usually the standard size in Mexico), leave it for 1 to 1.5 hours. Honestly, wait one hour, cut one of the tentacles off and try it. You are looking for a soft, easy to chew texture, slimy outside and well defined inside meat.

When ready, as an easy recipe, cut it into cubes, and stir fry with onions, garlic, paprika, chilies and deglaze with some soy sauce. Serve with some cous-cous or white rice and pair with a Pinot Gris or a nice Rosé.

Or just put it on the grill, beside this nice piece of meat :)

Or just put it on the grill, beside this nice piece of meat :)

Don´t Cry for Me, Argentina

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Almost one year ago I went for a two weeks trip to Argentina and it was quite an experience. The flight was pretty decent, and as soon as I got there I felt in a totally different continent (That´s right, for my Murican readers, Latin Americans consider America the whole continent, instead of the regions known in The US, as North America, Central America and South America, true story, see, you learnt something new)

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Believe me, the meat is AWESOME…

 

For some of you, Argentina means great meat, tango and Maradona (and Evita, as well, never forget Eva Peron). However, during my visit, I got the chance to experience Buenos Aires on foot, and to glance briefly the way things are being handled in Argentina by its authorities. After that, you realize not everything there is juicy meat and sweet tango.

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What I witnessed, and I must insist, just briefly, was a social unrest, but not entirely coming from the lower class in the country, but rather an unhappy middle class. Turns out, that the economic and social measures imposed by the Cristina Fernandez de Kirchner´s administration have damaged the real potential for development of Argentina.

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As this sign in front the Pink House, the current administration seems to be always under construction

 

Just an example, the inflation in Argentina has reached double digits, but the government doesn´t talk openly about it, regardless the fact that the IMF and the World Bank demanded this information, Argentina seems to rest its economic hopes on political continuity. However, “this will end soon”, as expressed by some friends there, due to the fact that “La Señora” (as they call Cristina Fernandez) is soon to finish her term.

In reality, Argentina has most of its recent history (1970s till now) struggling to succeed in the international arena, either politically or economically. Right after the “Guerra Sucia” (where the State using the military, conducted violent action against political dissidents, “disappearing” an estimated of 15,000 to 30,000 people) the Argentinians had to deal with the escalation of “Operation Rosario” that led to the Falklands War (1982), while bad macroeconomic decisions concluded in the big economic crisis of 2000.

votingfalklads

Just recently, the UK announced the conduct of military exercises on, according to the Argentinian Embassy in the UK, “occupied Argentine territory”. This has been seen by the Latin American country as a provocation and will increase the tension in the region. These war games are scheduled to take place Abril 14-17.

So, Argentina is currently going through a phase of restructuration, while its people don´t lose the ability to amuse me with their amazingly high self-esteem, others reckon the next political force shall be more humble and down to earth, putting the pieces of the social and economic puzzle together.

Oh, sorry, I got a little carried away, aye, the country was amazing! The food was gorgeous, and yes, lads, if you ask me, Argentinian women are the bomb, their accent, attitude and glamour are outstanding.

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The best part of my trip? Well, it made me understand the joy of traveling, again, the sense of adventure and made me find the reason I´m a curious person.

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And everybody´s favourite, if you are smart enough to get the jokes, “Mafalda”

 

Ps. What happened to Nisman? we might never know.

Mexico City: What Really Grinds My Gears

grinds-my-gearsRegardless of how much I love Mexico, there are some things I hate about its people, my people (our people, and so on) and their habits and manners.

I hate these things not because I´ve lived abroad or I feel better than my countrymen, these are just things that according to common sense (and international agreements and covenants) shouldn´t even happen in the first place:

 “What did you bring/buy me?”

Plain and simple, no matter where you are going or where you are coming from, your friends and relatives will always ask you “so, what did you bring me?” and will be upset if you didn´t think of them and their needs for souvenirs while you were abroad. Ironically, they ask for presents instead of asking about your trip or wishing you a safe flight.

Exactly, this is how you guys look when you ask for souvenirs instead of greeting me.

Exactly, this is how you guys look when you ask for souvenirs instead of greeting me.

“Can I steal that from you?”

You read it right, at least in the centre of the country people don´t ask for stuff, like “May I have some water?” or “Could you lend me your MC Hammer Vinyl?”, in Mexico City people prefer to “steal” from you.

Oh, those were the days...

Oh, those were the days…

I found this shocking at first when coworkers will go like “Hey Luis, can I steal your phone for a second?” or if I´m having a snack people will lurk around and will say “Can I steal a bite from you?”… Goddamn it people! Just ask for it, don´t need to steal my Cheetos! Which brings me to…

 Cutting in line

In other countries I´ve visited, you queue accordingly, no matter if it is to enter a venue, the elevator, or when you go to the bank. Even if you see a friend or relative at the front of the line you just say “hi” and move to the end of the row, and wait, patiently. In Mexico it doesn´t work that way, if you find a friend at the front of the line, you greet him, talk to that person for a while and then… subtly stay behind or beside that person, literally cutting in line no questions asked. It is rare that somebody at the end of the line will point it out and ask you to do the right thing. (That´s my “cutting in line” theory*)

There´s one thing the English do right, and that´s freaking queuing

There´s one thing the English do right, and that´s freaking queuing

 Discrimination

Right, this isn´t as funny as the previous three, but discrimination is huge in Mexico. Discrimination based on race, social status, gender, place of birth, etc. And among all of these, gender discrimination is, I reckon, the biggest one. In Mexico, women are the silent victims of a society that objectivizes them, harasses them, and underestimates their role in the Mexican society as limited to marriage, motherhood and underpaid positions in the job market.

It reads: "it´s easy being a man"

It reads: “it´s easy being a man”

The independent, strong and self-driven females are seen by men and other women as aggressive, lonely and stubborn members of the Mexican society. Women don´t get paid the same amount of money for the same jobs as men, they mustn’t speak up their minds in family reunions or work meetings about politics, economics and their point of views regarding other topics traditionally addressed by men. And if you are thinking that I´m wrong, I´m sorry mate but you are one of those hipster guys who lives in the posh neighborhoods in Mexico City, or a suburban high class executive from Monterrey; and you still believe that women are free and brave and independent, or that they shouldn´t complain as they have all their needs sorted out (like a house, maids, marriage and a well-paid husband).

Because, remember, this is how many companies think.

Because, remember, this is how many companies think.

That´s right, I reckon that from these four examples, this last one pisses me off the most, as not only men discriminate women, women judge other women for their individual accomplishments not related to marriage and motherhood, undermining the development of an egalitarian society, more productive and equally able to provide a sustainable economic and social growth to all of its members.

Remember, harassment and discrimination of women leads to violence, as said this example in this article published by The Guardian on Mexico´s Machism: “The state of women’s rights in Mexico is alarming,” said Rupert Knox, from Amnesty International. “In recent years we have witnessed not only an increase in killings of women but a continuing routine lack of effective investigations and justice.”

vm

Just a quick example, “Maternity Leave” isn´t called that way in Mexico, oh no, when you ask a pregnant woman when is she having her time off to prepare everything for the birth of her baby, you say “When does your DISABILITY period start?” That´s right, because being pregnant isn´t becoming a mother, it is a disability. Also, instead of asking her when she is “due”, in Mexico we ask her “when are you getting better”, implying that pregnancy is an illness. Think about it, we portrait pregnancy, with these common expressions, as something negative for women.

maternity-leave

Quesadillas without cheese 

If you are in Mexico and you find a nice taco stand and ask for a quesadilla it will certainly come as a folded tortilla with melted cheese in it, right? Everywhere in Mexico except in one place, the capital, Mexico City. The first time in Mexico City that I asked for a quesadilla the waiter asked politely “With cheese?” What the bullocks man! As you might have guessed, the word “quesadilla” comes from the combination of words “queso” (Cheese, in Spanish) and tortilla, hence: Quesadilla.

Cheese, melting cheese! It´s in the bible, Jesus!

Cheese, melting cheese! It´s in the bible, Jesus!

Plain and simple, and if you reckon the opposite, well, my friend, you are sexist, narrow-minded and an enemy of the free world.

Ps. *The cutting in line theory: In Mexico corruption is the status quo, and most prefer to look to the other side whenever something illegal happens in their surroundings, the same with cutting in line. My theory is that people cut in line, while the people behind them also queuing silently judge that person but they don´t speak up, because they know that eventually they will be that person cutting in line. Translated to every day basis, Mexicans don´t speak up as eventually they´ll be in the position of breaking the law, with impunity.

Roast and Salad for Saturday

Saturday wasn´t any different, we went on the hunt for a good dining table and a washing machine. So my sister and I had the great idea to drive all the way to the East of the city (remember, this is Mexico City, almost 20 million people and more than 5 million cars, pretty much traffic hell everywhere), where several stores could supply our needs.

That´s the Walmart we are looking for!

That´s the Walmart we are looking for!

We were on this for 5 to 6 hours, we found the dining table, not the washing machine, and somehow we ended up in the North part of the city, because we are from out of town we didn´t realize that we suck at calculating time and distance in here.

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Anyway, the point is we were hungry as, bro, so we stopped by a supermarket (aye, it was a Walmart) and we got ourselves enough ingredients to cook what I´ll call: Sirloin and beef short ribs roast with beetroot and arugula salad. (or as my sister called it “just buy that piece of meat and let´s eat it raw on the way home”).

For the roast:

  • 500 grams of sirloin cut (usually known as Picaña, in Latin-America)
  • 500 grams of short beef ribs
  • 2 red capsicums, cut in halves
  • 1 big red onion in quarters
  • 1 small branch of fresh rosemary
  • 4 garlic cloves
  • Salt and Pepper
meats

If this isn´t heaven to you, then, bro, you are reading the wrong blog.


For the salad

  • Fresh arugula
  • 1 avocado
  • 30 grams of goat cheese
  • Half a red onion into thin slices.
  • 2 medium size beetroot boiled, and later grilled, then cut in quarters.
  • Olive oil
  • Salt and Pepper.

For the roast:

Turn on your oven at 200 Celcius, in the meantime put a large pan on the medium high heat, sprinkle on it some grounded pepper and salt, put the ribs first, let the fat melt while it covers the entire surface of the pan (faaaaaat…mygosh!). Now, grab that beautiful piece of meat and place it fat to the pan and let it freaking cook, I mean, we want to sear the surface of that steak. Do the same with the ribs.

Now put those pieces of meat in an oven tray, sprinkle more sea salt, pepper, put the sliced capsicums and onions around the meats and put into the oven for 45 minutes.

For the greens:

In a big bowl, put all the ingredients together, remember to put the cheese and the sliced avocado at the end, as they ought to be crowning your salad. Mix thoroughly and plate, crown with the avocado, the beetroot and the goat cheese.

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Take the meat out of the oven and let it rest for 2 to 3 minutes, you want those juices to evenly distribute into your cut. Now slice and plate, pour yourself a glass of red and enjoy, you deserve it.

Roast