Friday, December 2, 2005

A Thanksgiving Offering

These were part of the Thanksgiving spread at our house this year. We so enjoyed the company of family and friends who came to share this most precious of holidays with us. We are thankful for all of you!

Roasted Red & Yellow Beets in Sherry Vinaigrette with Blue Cheese & Toasted Walnuts
Roast equal amounts of scrubbed baby red and yellow beets in a 375 degree oven, wrapped in separate foil packages (red, yellow), until tender when pierced with a knife, about 45 minutes.
Open foil packages and allow to cool to room temp.
When cool, peel the skins off with a sharp knife and cut off the tops and tail ends.
Place decoratively in a dish with 1-inch high sides.
Drizzle with your favorite vinaigrette (my recipe is below) and crumble Pt. Reyes Blue Cheese over the top, followed by coarsely chopped toasted walnuts.

Sherry Vinaigrette

  • 2 tablespoons Jerez Sherry vinegar
  • pinch of Kosher salt
  • 1/2 tsp sugar
  • 1 heaping tablespoon good Dijon mustard
  • 4 tablespoons extra virgin olive oil
Place first 4 ingredients in a glass container and whisk until blended.
Slowly pour olive oil into container, whisking constantly, until emulsified and well blended.
Store at room temperature.

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