|Olde Furrow Farm||
Rosemary Roasted Beets
4 cloves garlic
3 tbsp chopped fresh rosemary
2 tbsp extra-virgin olive oil
1/2 tsp each salt and pepper 1/2 tsp
1 tbsp minced fresh parsley
-Cut beet tops to leave 1 inch (2.5 cm) attached; leave tails. Place on 16-inch (40 cm) piece of foil. Sprinkle with garlic, rosemary, 1 tbsp (15 mL) of the oil, salt and pepper. Fold to form packet. Place on rimmed baking sheet; roast in 400°F (200°C) oven until fork-tender, 1 hour. Wearing rubber gloves, peel and trim beets; cut into 1/4-inch (5 mm) thick slices. Arrange on warmed platter; drizzle with remaining oil. Sprinkle with parsley.
Source : Canadian Living Magazine: November 2004
Roasted Beet Salad
2 pound(s) uncooked beets, stems and roots removed
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 tsp vegetable oil
1 Tbsp fresh oregano
Preheat oven to 375°F (190°C). Place beets on foil-lined baking sheet. Bake
45 minutes or until tender.
Allow to cool, then peel and slice. Place in bowl.
In food processor, combine vinegar, oil, mustard, salt and pepper.
Process 1 minute. Pour over beets and toss to coat. Sprinkle with oregano and
Source: Weight Watchers