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ROASTED BEETS WITH BALSAMIC VINEGAR AND MARJORAM

ROASTED BEETS WITH BALSAMIC VINEGAR AND MARJORAM
Roasting is a great way to win over beet “doubters”.

8 medium beets
3 tablespoons extra-virgin olive oil
¼ cup good quality balsamic vinegar
Salt and freshly ground black pepper
1 tablespoon marjoram leaves, finely minced

Preheat oven to 350ºF. Wash the beets well. Brush with 2 tablespoons of the oil and roast on a baking sheet for 45 minutes to 1-1/2 hours, or until you can pierce them easily with a knife. Peel, and cut in chunks or dice. Serve warm. Drizzle remaining olive oil and the balsamic vinegar. Garnish with marjoram.

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