About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Tuesday, January 3, 2012

Size 4 Salad

Roasted golden beets are a nice substitute for tomatoes this time of year. They have a milder flavor than their red cousins. Toss with arugula, finely sliced fennel, toasted walnuts and crumbled goat cheese, then dress with Blood Orange vVinaigrette.

1 lb. golden beets  (that's about 3 the size of a tennis ball; 1 is plenty for a single serving)
olive oil

Wash and trim beets. Pat dry; then coat them in olive oil.  Wrap tightly in foil and place on a cooking sheet. Roast for 45-60 minutes, depending on size, until beets are tender. You should be able to pierce them easily with a knife and retain their shape.  Allow to cool and then peel their skin off with a paring knife.  This should be easy after they are roasted.  Cut into 1/2 inch pieces. 

Blood Orange Vinaigrette to follow.

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