Ingredients

4 oranges 4 large beetroot handful of rocket white wine vinegar olive oil (Stephanie Alexander also used some red onion thinly sliced, but I don't like onion)

Method

1. Boil the beetroot until tender. Drain, and allow to cool.

2. Peel the beetroot (put on some plastic gloves if you don't want purple hands), and roughly chop.

Two very important things happened on Friday. One, the world didn't end. (Duh!) And second, it was the Winter Solstice, the shortest day of the year. The Winter Solstice is special to me, partly because I know the days will (slowly) start getting longer again, and partly because I graduated from college on the Winter Solstice in 2008.

This year, "official" Winter kicked off with a bang! Here in the High Country, "winter" normally starts at the end of October. Almost every year we get snow by Halloween. It's not usually much, this year it was just enough that I had to shovel the porch and part of the driveway. (It was that heavy, wet snow, so I only shoveled where I could see the tire tracks from when the Hubby drove to work.)