Stuffed Roast Beef Bundles and Roasted Garden Beets

Every now and then I have to come in from the garden and cook a meal.  Thus was the case last weekend.  I don't have a recipe, but you don't really need one for this meal.

Here is the easiest and tastiest way I know to cook fresh beets.

First clean them, cut off both ends, and toss them in some vegetable oil.  Place in a single layer on a baking sheet sprayed with any nonstick coating.

and roast at 400 degrees  until fork tender. These took about one hour.
The skins will look pretty dark when done.

Let them cool;  I left mine in the refrigerator overnight. When you are ready to use them,  slip on food gloves to prevent your hands from turning red and gently rub the beets.The skins will just slip right off as you rub.

Slice the beets into small rounds, add salt, pepper and a few pieces of butter.

Put in oven at 350 degrees until hot.   Sometimes beets can be a tad too earthy for me---meaning they taste like the soil they grew in.  These did not. They were sweet and delicious.

The stuffed roast beef  was equally as easy to make.
I buy precooked sliced roast beef  like this :

and  prepare a boxed stuffing mix ( I added some caramelized onions (from my freezer) to the stuffing mix). Then place a small scoop of stuffing on the edge of the roast beef, like this:

I made a sauce using one can of beef broth and one packet of dry onion soup mix and one cup of water.  I heated this then used cornstarch to thicken.
Pour it over the beef bundles - I had enough sauce for both of these.

and bake at 350 until hot -- about half an hour. As long as I was cooking, I made an extra pan to freeze for a meal this fall.

This was really good! I have made it before with canned gravy, but the sauce I made this time was much better.