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Thursday, January 15, 2015

beet it salad










beet salad

roasted gold and red beets. bake in foil with oil and s&p at 400 for 45'. rub off skin and slice thin
carrots
pomegranates
grn onions
pistachios
italian parsley
 
drizzle with pomegranate dressing

olive oil
pomegranate red vinegar
splash of red wine
honey
s&p
 

4 comments:

Pam Greer said...

Beautiful colors! And now you've got me singing Michael Jackson :)

cippy said...

Oh yum!...that looks delish! I just love roasted golden beets!

Mary said...

Your salad should be called 'can't beet it'...it's exploding with color and flavors! The only way I like beets too :)

Rattlebridge Farm said...

A jewel-toned salad--love it. I never thought to bake beets, and now I can't wait to try it. Love everything you're making in the kitchen.