Roasted Beet Salad with Sherry Vinegar

From Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes

Cookbook

Author(s): Jack Bishop

Page 29

Cuisine: North American

Course: Salads

Reviews

1 reviews, average rating 5.0 / 5

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BeckyL

16 years ago

★ ★ ★ ★ ★ 5/5

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Bishop gives excellent directions, especially for the base of this recipe -- Roasted Beets. They can be used in so many other dishes once you get this method down, and it couldn't be easier.

This is still my favorite way to eat beets, though, with just a little olive oil and sherry vinegar.

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