Roasted Beets 3 tablespoons good olive oil 12 beets 1 1/2 teaspoons fresh thyme leaves, minced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons raspberry vinegar Juice of 1 large orange
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. (Sometimes I just scrub them well and leave the peels on.) Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
You could substitute the herbs with your favorites. It will still be great!
Italian Salad Dressing 3/4 Cup Canola Oil 1/4 Cup Extra Virgin Olive Oil 1/3 Cup + 2 Tbls White Wine Vinegar 1/4 Cup Water 1/2 Tsp Webster Farms Italian Seasoning 1/2 Tsp Salt 1/4 Tsp Black Pepper 1/4 Tsp Garlic Powder 1 Tbls Real Mayonnaise* *Sometimes I add more to make it thicker Direction
Use a whisk and mix until thoroughly combined. Refrigerate for at least one hour to marinate flavors. I store it in a mason jar and shake well before using each time. Delicious!
608 High Point Rd. Camdenton, MO. 65020 573-286-5714