1. Preheat oven to 425 degrees. Place 2 medium beets (about 1 lb total), scrubbed on a large piece of foil on a baking sheet. Top with 2 tsp olive oil and season with coarse salt and ground pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1 inch cubes.
2. In a small bowl, whisk together 3 tsp oil, 1 small shallot, minced and 2 tsp red wine vinegar; season with salt and pepper. In a medium size bowl, add beets and 1 container of cherry or grape tomatoes*, halved, and season with salt and pepper. Stir in dressing and sprinkle with 1 TBS fresh oregano leaves.
* Try Trader Joe's heirloom tomatoes and replacing one regular beet for a yellow beet, for some beautiful color.
Via Everyday Food magazine
1 comment:
Going to have to try this one too. I love beets!
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