Saturday, September 29, 2012

Beet and fig salad

This morning I bought some of the golden beets at the FM, and cooked them according to my new method: cut the ends off, place them in a castiron dutch oven with a tight fitting lid, pour about a 1/4 cup of water (or broth or balsamic vinegar in the case of purple beets), turn up the heat to 400F, place them in the oven and let roast for 55min. I still have figs, and with some goat cheese (blue cheese would have been even better) and balsamic vinagrette lunch was ready.

beet_fig_salad golden_beets

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