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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Roasted Beet Salad,Barefoot Contessa Recipe

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This recipe for Roasted Beet Salad,Barefoot Contessa is from Jennifer's Christmas Cookbook (Casey), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 beets
Olive oil
Salt
Pepper
Capers
Chopped pickles
Worcestershire sauce
Chopped parsley
Directions:
Directions:
Toss 4 beets in a baking dish with olive oil, salt and pepper.

Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins.

Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep time 10 minutes, cook time 40 minutes
Personal Notes:
Personal Notes:
From Casey's cookbook to her mother.

 

 

 

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