The Big Green Reflection

Wednesday, September 12, 2007

Roasted Beets with Dill-Walnut Vinaigrette

We've made this several times now and really really like it. It comes from Pioneer Organics.

Roasted beets with dill-walnut vinaigrette

Serves 2-3. Prep time: 1 hour.

4 medium beets
1/2 cup chopped walnuts
1 tablespoon red wine vinegar
2 teaspoons juice from 1 lemon
1 medium shallot, minced or salad onion
1 tablespoon minced fresh dill
2 tablespoons olive oil
sea salt and ground black pepper
some blue cheese (see tweaks)

Preheat your oven to 400 degrees. Wash your beets, trim the stems, wrap the beets individually in aluminum foil and place in a shallow roasting pan. Roast until a skewer inserted into a beet comes out easily, 45 minutes to 1 hour.

Whisk the walnuts, red wine vinegar, lemon juice, shallot, dill and olive oil together in a bowl large enough to hold the beets. Remove the beets from the oven, open the foil and allow to cool. Peel off the skins and slice into quarter-inch thick slices. Place in the bowl with the dressing. Season to taste with salt and pepper.

Tweaks: we like to add crumbled blue cheese into this. It is REALLY fantastic.


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