Roasted Beets
Use these beets as a garnish for Autumnal Wild Mushroom Risotto.
Ingredients
PreparationIngredients
- 1/4 cup peeled and diced red beets Add to list
- 1/4 cup peeled and diced golden beets Add to list
- 1 tablespoon olive oil Add to list
- 1 teaspoon fresh chopped herbs such as basil, dill or sage Add to list
- Salt and pepper to taste Add to list
Preparation
Preheat oven to 425° F.
Toss the beets with the olive oil and roast until tender and slightly caramelized, about 10 to 12 minutes.
Toss with the herbs and season with salt and pepper.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 30, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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