Another beet root (and fish finger) recipe

Here's the third beet root recipe in a row. I warned you though, I had a few in stock and just needed to create meals with these ruby red rascals.

Now today I also added fish fingers (see recipe yesterday) since I had five left and the freezer department of my fridge isn't the best place to keep frozen food in good shape for a long time.

So how to prepare this 'student-like / girl-on-a-mission to save as many Euro's as possible' meal? Simple: first dry-roast a table spoon of sunflower seads. Then put these on a platter and pour olive oil in the pan. Bake the fish fingers (and regularly turn) until golden crispy deliciousness. Meanwhile slice up one clove of garlic, one small onion, and two precooked beet roots.

Move the fish fingers to the plate, heat a bit more olive oil if needed, and cook/bake onion, garlic and beet root with a pinch of salt, some black pepper, some chilipepper and a few drops of tabasco. Shake everything up now and then and turn off the heat once the onion is soft and slightly coloured (pinkish). Stir up with the sliced fish fingers et voilà: another simple and truly delicious meal. (Call me crazy but this is a really delicious meal).