30 days, 30 dinners - Meal #14 Roast Beef with Roasted Vegees

We admit it, while this meal receives an A for effort, it was a C- to us. It was good, but just didn't hit the spot for us.

Roast Beef with Roasted Vegees

Roasted Beets
Cut the greens and stems off of the beets. Reserve the greens.
Wash the beets throughly.
Toss with salt, pepper and olive oil.
Place in a foil pouch and bake at 400 degrees for an hour.
Do not worry about peeling the beets, this will be easier once they have cooked.

Roast Beef
Mix 3 TBS of dijon mustard with 1 TBS fresh cracked pepper. Pat onto the the top of the beef. We used New York Strips. We intended to grill this originally, but the cold weather and gas line issue made this impossible. We put it into a casserole dish and cooked at 400 for 25 minutes.

Roasted Sweet Potatoes
Wash and cube into sections.
Toss with olive oil and desired seasoning.
We used Old Bay for half of them and brown sugar and cinnamon for the other.
Spread onto a roasting pan and bake at 400 degrees for 30 minutes.

Beet Greens
Heat a few TBS of olive oil in a large saute pan.
Toss in the beet greens and 1 TBS red wine vinegar.
Remove from heat and cover.

Peel the beets and slice to serve. Watch out - your fingers will stain easily.
Slice the roast beef and serve with the veggies.

See - an A for effort, but lacking the luster we desired.