Tuesday, May 11, 2010

Roasted Beets!

This is for Robin and Eleanor...who made me suddenly love beets!
Roasted Beets

3 large beets
1 Tablespoon Extra Virgin Olive Oil
1/2 tsp thyme leaves
1/2 tsp fine sea salt
1 Tbsp raspberry vinegar
juice of half an orange

Preheat oven to 400F. Peel beets, like you'd peel a potato, and cut into halves, then quarters. Put cut up beets on rimmed baking sheet, then toss with olive oil, thyme, and salt. Roast for about 40 minutes, or until tender but not too soft. Remove from oven and immediately sprinkle with raspberry vinegar and orange juice. Serve warm or chill to use in a salad. (adapted from Barefoot in Paris)

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1 comment:

Shelley said...

Dayna, Peking chicken isn't on FF, but since I was making dinner for my mom on Mother's Day I cheated. I, however, did not eat the rice :)