All she could hear was her breathing. Everything else was silent. She set down the knife. It was red with crime. An un-blooded portion of the knife reflected her own face and glimpses of the carnage in front of her. She never knew she could be so violent. Heads chopped off from bodies and dismembered, there across the table and floor, was her proof. She gently and calmly wiped her hands clean with a rag; it was a white rag. The red soaked in deep, binding with the fibers, the contrast seemed to make her violence more permanent, more dramatic. She had been hungry before, and had simply set out to make a meal... before...
The phone range.
"Hey, sweetheart, I'm on my way home. Do you want me to grab dinner?"
She glanced behind her at her crime, ripe with juices, and nibbled at a bit of red on her fingernail. It was sweet. Her heart should be pounding but she felt nothing was wrong. In fact, she felt the opposite. A different type of hunger began to grow in her...
"Oh, no, love. I'm making something at home for us." She hung up the phone.
She set to work cleaning up her mess; trimming and cutting away at the bodies, forming them into manageable pieces. It was an unusual meal. She pondered over a recipe, something simple. All that chopping had left her tired. Tired and hungry. Maybe... roasted in their own juices until tender? Salt and pepper of course, oh and olive oil! Certainly, olive oil! A little lemon to make the flavor pop.
The smells from the oven were heavenly. She salivated. The dogs were in the kitchen licking at the floor in their primal states. Waiting for more tasty morsels to drip from the counter.
The door open and he walked in. He saw the red soaked cutting board and her stained hands. He stopped.
"You're making beet wraps!"
Whoever thinks vegetarianism can't be gruesome has never cut their way through two bunches of fresh beets.
This wrap is great, I've made it a few times and it has turned a beet hater (Ty) into a roasted beet lover.
Recipe (About 6 wraps)
Beets (with greens) - 2 bunches. Beets trimmed into thin rounds and save the greens)
Red onion - 1/4 cup, slivered
Goat cheese - 6TB (about 1TB per serving)
Lemon - Juice from 1 large lemon
Olive oil - 3TB
Salt/pepper - to taste
Yogurt Flatbread (adapted from plenty)
Flour (any flour, this time I used spelt) - Generous 2 cups
Baking powder - 1TB
Salt - 1tsp
Whole fat plain yogurt (or greek) - 1 1/2 cups
Preheat your oven to 400 degrees. Begin with making your flatbread dough (or use a pre-made flatbread). Mix together the flour, baking powder, and salt. Then stir in your yogurt with a wooden spoon until the dough becomes workable with your hands. Knead for a few minuets. If the dough seems a little too sticky or dry, add in a little more flour. Cover the bowl and let it chill in your fridge while you prepare the rest of the wrap.
Wash and chop up the beets into thin rounds and put them into a bowl. Slice up the beet greens into slivers, discarding any extra tough stems and place them into a separate bowl. Add in the slivered onions to the beet greens. Squeeze over the fresh lemon juice into the greens and sprinkle with a small pinch or two of salt. Massage the lemon and salt into the greens and then set the bowl aside.
Now back to the beets. Toss the beets with the 3TB of olive oil and at least a teaspoon of salt & pepper each. Lay the beet slices out on a baking sheet and roast in the oven for about 20 minuets, until cooked and tender, stirring the beets half way through.
While beets are roasting, go back to your dough and divide it into six balls. Heat up a skillet (cast iron works great here) on the stove top over high heat. Clean a work surface and sprinkle with flour. Place one ball on your floured surface and roll it out thin, into a round flatbread. Once your skillet is very hot, lay your flatbread on the skillet. When it starts to bubble up, flip the bread. When it starts to puff up with air, it is done and remove from the skillet. Repeat with the other 5 dough balls.
After the breads are cooked and the beets roasted spread the center of a flatbread with 1Tb or more of goat cheese. Lay on top 1/6 of the beets and then top with a big handful of lemon greens. Repeat with others! The lemon greens and beets keep well when stored separately. Enjoy!