[Sca-cooks] Special diet friendly sweets - the results

Gwen Barclay gwenb at cvtv.net
Sat Apr 25 15:59:08 PDT 2009

I vote with Ranvaig on roasting beets.  Their texture is totally different from when cooked in water.  I like to rub the beets with olive oil, then roast in 325 F oven till tender. Let them cool, then peel (preferably with disposable gloves) and slice about 1/4 " thick.  Drizzle with a garlicky vinaigrette with finely chopped fresh herbs added - parsley, sweet marjoram or mild oregano, tarragon, basil or even spearmint.  A mixture of strong and mild flavors works beautifully.  Turn the beet slices over with your fingers to distribute the dressing evenly but don't "swim" it!  

I usually serve the beets as part of an individual, composed salad so the color doesn't run everyplace.  Along with crisp pear or apple slices, frizzled ham slivers (gee, that's as hard to type as it is to say) and a thick slice of goat cheese.  It is a beautiful presentation.  Try dipping the cheese in olive oil and browned breadcrumbs, then warm in the oven 'til softened.  Walnut chunks top off this salad which is worthy of a special occasion.  

I don't know if roasting the beets is period or not but I would "bet the farm" they were cooked this way 500 yrs. ago.  Enjoy.


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