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| Name: | Veggie Salad, Warm Roasted Root | Contributor: | Diana L Tracy |
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| Description: | Warm roasted root veggie salad | Posted: | 2003-11-05 |
| Key words: | salad, beets, carrots | Category: | Side Dishes |
| ID: | 6 | Updated: | 2006-04-11 21:27:30 |
| Ingredients: | *beets, boiled, skinned chopped into 1" pieces (1-2 lbs)
*carrots (big guys, if you can find sweet, fresh ones), scrubbed, chopped into 1"x 3/4" pieces, lightly parboiled 3-4 Tbsp olive oil Balsamic vinegar 2 Tbsp chopped fresh rosemary couple of tsp salt |
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| Preparation: | Preheat oven to 450F.
Mix together in a roasting pan that will hold them in a crowded layer and add good olive oil, coating the veggies lightly (more or less as you prefer). Sprinkle generously with balsamic vinegar and mix again. Add chopped fresh rosemary, and a couple of teaspoons or so of good quality salt (this is one place where i think that grey salt is Very Nice). Mix again, and pop into a 450 degree oven for about 40 minutes, stirring about every 10 minutes or so. They're done when the liquid starts to bead up on them and you begin to see dry but shiny surfaces. |
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| Notes: | Ate 'em till I hurt meself (along with a broiled steelhead fillet).
Very good at room temp, too, so you could also call this a salad.... |
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