of beets and eggs

Contrast on a plate of carbonara and beet salad. For the salad, greens with sliced beets, almond slivers, crumbled goat cheese, fried bacon bits, and seasoned with lemon zest, lemon juice, olive oil, salt, pepper, and assorted herbs. The carbonara recipe comes from Garlic and Sapphires by Ruth Reichl: beat eggs in bowl, throw hot pasta into bowl, which is suppose to cook eggs, but we were too afraid of salmonella so we popped it back on the stove on low heat to stir without getting it too dry; in the mean time, fry up some bacon bits together with a few cloves of garlic, throw out the garlic, pour the fat and crispy bacon into pasta mixture, mix and serve. Here's to hoping we don't get salmonella!