This is a nice recipe, I like keeping some roasted beets on hand and usually use them (cold) as a salad topping. Also, I like golden beets better. I have a very small enamelled cast-iron pot which I drizzle a bit of olive oil into. Then quarter the beets and toss them into to pot with a fat pinch of rosemary, and another of thyme. I cover the pot with foil and put it into the back of the oven when I am baking other things and just forget about them for 45 or 50 minutes. Once they are cool I put them in the fridge to have on hand for my salads. I also enjoy the beets with goat feta (great pairing), and sometimes use a balsamic/olive oil/black pepper dressing, but generally because of the dense flavours of the feta and beet, I will opt for olive oil with fresh lemon juice dressing. The bright flavour of the lemon is a nice contrast. I also like this with lots of fresh tomato wedges.
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This is a nice recipe, I like keeping some roasted beets on hand and usually use them (cold)...