Use these beets as a garnish for Autumnal Wild Mushroom Risotto.
Preheat oven to 425Â° 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.
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