Another recipe based on about twenty others that weren't quite what I wanted. I'd take it as more a suggestion than a recipe as you can vary the amounts to suit your tastes.
To Roast Beets:
Preheat oven to 400 degrees F. In a heat-proof casserole place the cleaned beets, with the skins still on. Cover and bake about an hour (check for doneness but don't overcook as they will continue cooking after being removed from the oven).
Remove from oven and keep covered. Let sit 30 minutes. Remove from casserole, cool and using a paper towel, wipe the skins away. You can use a knife of course, but you'll lose a bit of beet with the skin.
Slice as desired and chill until ready to use.
For the Vinaigrette:
1 cup fresh orange juice (I used a combination of Moro blood oranges and Cara Cara)
2 tablespoons finely chopped crystalised ginger
3 tablespoons olive oil
7 tablespoons cider vinegar (you may prefer less, taste as you add)
salt and pepper to taste
Pour generously over the beets and then remove the beets with a slotted spoon to a serving bowl. Reserve extra vinaigrette for serving.
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