2 lbs. fresh beets, washed and trimmed
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup plus 1 Tbs. extra-virgin olive oil
Preheat oven to 450F. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour.
Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the 1/3 c. oil. Season the vinaigrette to taste, with salt and pepper. Add the beets and toss to coat. Place the beets on a foil lined and greased baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Friday, November 23, 2007
Posted by Lisa~~ at 9:30 AM
I love and adore your wonderful comments, so please don't be shy and let me know that you visited.
I also love responding to your comments but I can't do that if you're a no-reply blogger. Please link your e-mail up to your profile so that I can reply to you.
It's a simple change and here's how you do it.
1. From your PROFILE, go to your DASHBOARD.
2. Go to EDIT PROFILE
3. Click 'SHARE MY PROFILE'
4. Click 'SHOW MY E-MAIL ADDRESS'
5. Enter in your e-mail address.
Easy-peasy and now I can reply to all your e-mails and questions!
Subscribe to: Post Comments (Atom)
I made these and the cranberry cake...both were great!ReplyDelete