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January 1, 2016

Roasted Beet Salad

3 to 4 medium size beets
Olive Oil
White Balsamic Vinegar
Salt and Pepper to Taste
Parsley and or fresh Dill

Rub beets with olive oil and roast in oven at 425 degrees until just barely tender. Cool and julienne with mandolin (or with knife). Add small amount of olive oil and white balsamic vinegar to taste. Season with salt and pepper. Add herbs and refrigerate for several hours or overnight

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