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Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.
Photograph by Antonis Achilleos
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Photo: Roasted Beet Salad Recipe
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By Miss.Food
Grandrapids
on September 20, 2011
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so what did you think?i loved it!:
By airbornesurveyo...
Fort Polk, LA
on February 06, 2011
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This was good, should have roasted the beets longer to make them more tender.
By Rock recipe
Connecticut
on November 15, 2010
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I'm into this get my hands all red
from beet juice thing at the moment.
I tried this recipe and it came out great!
I followed the directions exactly.
The beets are earthy and the capers and
just the right amount of saltiness to this.
I never would have thought of using worcestershire.
This is such a good tasting dish, thanks for it.
Check out my recipe blog if you like at
http://rocksrecipies.blogspot.com/
Read all 7 reviews