Post by Many on Jan 23, 2018 11:57:33 GMT -5
It's time we rescued beets from our childhood nightmares - when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic - great for a side salad.
INGREDIENTS
2 pounds beets
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon salt
Freshly ground pepper
1 stalk celery
1 large shallot
INSTRUCTIONS
step 1:
Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.
step 2:
Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
step 3:
When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
if you can not make it go eat it at Best salads restaurant in your area
INGREDIENTS
2 pounds beets
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon salt
Freshly ground pepper
1 stalk celery
1 large shallot
INSTRUCTIONS
step 1:
Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.
step 2:
Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
step 3:
When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
if you can not make it go eat it at Best salads restaurant in your area