Roasted
Heirloom Beets
By Matt Scherer - The Restaurant
at Ventana, Big Sur, CA
Serves 4
Ingredients:
2 lbs. beets, raw
1 large onion
1 T olive oil
2 t coarse salt
1/2 t black pepper
2 T balsamic vinegar
Procedures:
Peel beets and cut into 1/2-inch cubes. Halve and slice
onion.
Toss
vegetables with oil, salt, pepper and vinegar.
Bake
in a single layer in a roasting pan at 400† F for 45 minutes,
stirring several times.
Serve.
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