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Saturday, August 5, 2017

Roasted Beet Salad

Total Time:50 min
Prep:10 min
Cook:40 min
Yield:4 servings

Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

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