These beets are good on their own or you can serve them on a arugula salad with goat cheese and granny smith apples, or on a croute with herbed goat cheese.
2 T. Balsamic vinegar
1 t. Dijon mustard
1/2 t. dried thyme or 1 t. fresh
1 shallot minced
1/4 C. virgin olive oil
salt and pepper to taste
Combine vinegar, mustard, shallot and thyme, blend well. Slowly whisk in the olive oil until well emulsified. Season to taste with salt and pepper.
Slice or dice beets according to preference. Place in roasting pan, combine dressing with beets and let soak for at least 2 hours but overnight is better. Cover beets with water then roast for 45 minutes at 375 or until tender.
Let this dish come to room temperature before serving.
No comments:
Post a Comment