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Roasted Beets with Balsamic Vinegar and Hazelnut Oil

I especially like these beets served at room temperature. Roast the beets up to 2 days before serving. Then just peel and slice, drizzle and serve. If you want to dress them up, you can garnish with a sprinkling of finely chopped, toasted walnuts or hazelnuts, and a dab of chevre.

Winter Pear and Beet Salad

I've gotten into the habit of roasting a few beets in the oven once or twice a week, so that I always have some on hand for salads and roasted veggie plates. If your beets are precooked, then this is a carefree, rustic salad that doesn’t even ask you to whisk together the oil and vinegar—just drizzle and go.

On caterers’ menus: Brussels sprouts, beets

When Cathy Conway (pictured) founded Avalon Catering in 1992, not too many clients were demanding locally sourced ingredients for their special events. But that’s all changed now.

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