Thursday, September 24, 2009

Yummy yummy

I should remember to buy more beets from the market this weekend. I sometimes forget how much I love to eat them.

Roasted Beets

4 large beets
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper

Bake your beets (pricked with fork a few times) for about an hour and a half or until they are easily punctured with knife in a 475 degree oven. You want them to have some stiffness, but not mushy. Remove and let cool on rack. Peel and dice beets and place in bowl with the remaining ingredients. Stir well and serve at room temperature. They are great added to a salad or just by themselves.

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