keljonma
Epicurean Goddess
Roasted Beets
recipe by Jacques Pepin
6 servings
NOTE: Cover surface and hands with plastic before working with beets!
6 medium to large beets (about 2 1/2 #)
Remove tops with sharp knife and trim beets at root ends. Rinse beets in cold water and wrap in large piece of foil.
Place foil packet on tray and bake on upper rack for 1 1/2 to 2 hours at 350, or until beets are tender but still somewhat firm.
Remove beets from foil and set aside to cool enough to handle. Peel and discard outer skins and cut beets into 1/4 inch slices.
Place in bowl and while still warm, toss with
2 Tbsp extra virgin olive oil
1 1/2 tsp red wine vinegar
Salt and pepper
recipe by Jacques Pepin
6 servings
NOTE: Cover surface and hands with plastic before working with beets!
6 medium to large beets (about 2 1/2 #)
Remove tops with sharp knife and trim beets at root ends. Rinse beets in cold water and wrap in large piece of foil.
Place foil packet on tray and bake on upper rack for 1 1/2 to 2 hours at 350, or until beets are tender but still somewhat firm.
Remove beets from foil and set aside to cool enough to handle. Peel and discard outer skins and cut beets into 1/4 inch slices.
Place in bowl and while still warm, toss with
2 Tbsp extra virgin olive oil
1 1/2 tsp red wine vinegar
Salt and pepper
