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Sunday, April 19, 2009

Roasted Beets with Dill Vinaigrette

You know, for the past few weeks we've gotten beets and they look so intimidating since I've never touched them or handled them before. Firstly, the red stains everywhere look exactly like blood. How could something like this taste good??

Oh how wrong I was. We roasted some beets today and they were DELICIOUS! I remember having beets at the salad bar and hating it. But after you roast them, they smell and taste like a potato!!

1. Preheat to 400 degrees.
2. Wash, remove roots.
3. Wrap individual beets in aluminum foil.
4. Roast until skewer inserted into beet comes out easily (45-60min)
5. Unwrap, cool down, peel skin, slice 1/4 inch thick.

While waiting for the beets to roast, we made this Dill Walnut Vinaigrette.
1. Roasted a 1 cup chopped walnuts
2. Combined: 2 tablespoon red wine vinegar, juice from one lemon, a bundle of shallots (minced) and a bundle of dill (minced), 12 tablespoon of olive oil.

After the beets were done and sliced, toss the dressing and the beats and walnuts together.

This was a definite treat and surprise since I expected nothing from this hideous looking vegetable :) I really recommend this recipe!

Other items on the menu today included:

  • pasta with broccoli and roasted red peppers topped with hot chilli flakes and parmesan cheese ..and a hint of sausage (which I didn't realize until it was too late.)
  • salad with avocado, cheese, tomatoes...and bits of bacon (which I did remove!)
  • japanese curry with mushrooms and onions...and beef (which I removed all but one piece)
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