Roasted Golden and Red Beets
A delicious recipe and beautiful presentation for any holiday buffet or special dinner. Easy to make and can be served warm or at room temperature. Roasted beets are even a hit with those who hate beets! I roasted with fresh rosemary and thyme and the roasting heightens the sweet flavor. The red beets can make a bit of a mess so use a surface than can easily be cleaned and not stained, use an apron and you might put on thin plastic gloves to keep your hands unstained. Recipe is below.
Foodie Lit
Author Holly Bush told me, “Almost all of my books begin with a person traveling to a new place. It doesn’t really matter, I don’t think, whether you are going from farm to city or from city to farm. Those kind of lifestyle changes could be just as dramatic then as they can be today. New people and habits and sometimes a new way of looking at things can be the making of us. It was the making of Olive.”
Strong men and women, romance and heartbreak make Romancing Olive a frontier novel worth reading.
Olive's Peach Cobbler is the perfect recipe for this frontier romance.
Roasted Golden and Red Beets
3 red beets, peeled and thinly sliced
3 golden beets, peeled and thinly sliced
1/4 cup olive oil
2 sprigs of rosemary, 1-2 eaves for each beet
3-4 sprigs thyme, small amounts on each beet
Salt and pepper to taste.
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Preheat oven to 400F. Place one shelf on the second to highest rung in the oven.
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Separating the red and golden colors, place sliced beets on parchment lined baking sheets. Drizzle olive oil over the beers and then sprinkle the rosemary, thyme, salt and pepper on the beets.
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Roast for 30 minutes or until the circles within each slice begins to rise and the edges are slightly browned. Taste one and adjust salt and pepper.
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To plate: Alternate the colors as shown in the picture to create a beautiful presentation. Add more rosemary and thyme sprigs for garnish if you chose.
