Roasted Beets and Raspberries
- At July 29, 2010
- By megan
- In beets, CSA Challenge, Ollin Farms, raspberry, salad, side dish
0
Lately I’ve found a whole new appreciation for roasted beets. They are really good and subtly sweet, which covers up the earthy flavor I often associate with beets.
I got some large beets from Ollin Farms in my CSA, smiled, and decided they were perfect for roasting. To roast beets- wash them well, drizzle a little olive oil on top, put them in an oven safe dish or wrap them in foil, and bake at 375 for 30-60 minutes, depending on the size of the beets. Mine here took a full hour.
When cool enough to touch, remove the skin. It should peel off very easily. I sliced my beets and served them with fresh raspberries, chives, and a little champagne vinegar.
Enjoy.
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