My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, June 22, 2010

Simple Beet Salad

I love beets, anyway there is to make them, pickled, roasted, raw, I really don't care. This recipe was in Southern Living some time ago, what a nice refreshing salad. When my dear friend David called to tell me he had a few beets ready to eat I knew what I was making.

Simple Beet Salad
6-8 servings
print recipe

2 pounds assorted medium beets
1/3 cup bottled balsamic vinaigrette
Salt and Pepper
1/2 cup chopped toasted walnuts
Garnish: fresh parsley leaves

1. Preheat oven to 400 degrees F. Divide beets between 2 large pieces of heavy-duty aluminum foil; drizzle with balsamic vinaigrette, and sprinkle with desired amount of salt and pepper. Seal foil, making 2 loose packets.
2. Bake at 400 degrees for 45-50 minutes until fork tender.
3. Let cool 1 hour in packets, reserving accumulated liquid.
4. Bake walnuts at 400 degrees F. in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant.
5. Peel beets, and cut into slices or wedges. Arrange beets on a serving platter or in a bowl. Drizzle with reserved liquid, and sprinkle with walnuts. Garnish, if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.