01 Aug 2008

Roasted Beet Salad

by Chef Carolynn Angle


10 medium sized red beets (washed)
Dash of salt
Sherry vinegar
Some olive oil
Fresh cracked pepper
Some sour cream
Fresh arugala


Place in covered roasting pan with 1/2 inch water season with salt. Roast at 400 degrees for 1 hour or til knife glides through beets smoothly without resistance. Remove from oven and let cool. With a pairing knife or towel you don't mind staining remove the skin from the beets. Once all beets are clean, cut the beets in quarters then slice.

In a separate bowl add the beets, splash some spanish sherry vinegar, olive oil and salt and fresh cracked pepper to taste. serve with sour cream (optional) and some fresh arugula.