01 Aug 2008

Roasted Beet Salad

by Chef Carolynn Angle





Ingredients:

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


Preparation:

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.