Beets are great for heart health, lowering cholesterol, and anti-aging. These ‘Bull’s Blood’ Beets were harvested from the
Edible Garden and roasted in the
Outdoor Kitchen. Can’t get any fresher
Garden Chef Megan McCarthy lets roasted beets shine in this salad. Served on a leaf of butter lettuce, it’s almost too pretty to eat. Almost…
Roasted Beets with Almond
4 beets, washed and trimmed
3 T roasted almond oil
2 T blood orange vinegar
1 T orange juice
salt and pepper, to taste
1 tsp orange zest
1 T fresh parsley, minced
Preheat oven to 400◦. Trim and rinse beets. Place beets in foil, drizzle 2 tablespoons roasted almond oil and fold foil to close. Place in oven on a baking sheet and roast for 1 hour or until tender. Let cool. Peel beets under cold water. Cut peeled beets into small wedges and place in medium bowl.
In small bowl, whisk together 1 tablespoon roasted almond oil, blood orange vinegar, orange juice, salt and pepper. Drizzle beets with vinaigrette and toss. Add orange zest and parsley and toss again. Serve as a side or a starter salad.
More Garden Chef recipes here.