Sunday, September 9, 2012

roasting beets for salad. They look like potatoes but they're the beautiful yellow beets from Birri.
- top and toe
- a gentle scrub
- a drizzle of good olive oil
- a sprinkle of kosher salt
- 1 sprig each of rosemary, thyme, and a sage leaf
- roast in a 450 degree oven until they give in easily to a fork, about 30 minutes

slice and lay on a bed of whatever greens you have (roquette, bib or green leaf lettuce, baby chard, mustard...) and toss a few x with a simple dressing of walnut oil, white wine vinegar, Dijon, black pepper.

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