This morning on KSEE Sunrise Chef Roy Harland shows us how to prepare Roasted Beet Salad, a perfect accompaniment for your Thanksgiving Dinner.
2 lbs. fresh beets, washed, greens removed and stems trimmed
1 large sweet onion, sliced
1 T minced fresh garlic
6 T olive oil, divided
2 T brown sugar
3 T Sherry vinegar
kosher salt and freshly ground black pepper, to taste
1/2 cup Italian parsley leaves, coarsely chopped
Roast beets until tender, but still somewhat firm, up to an hour or more depending on size. When done, remove beets from oven to cool.
While beets are roasting, heat 2 T of the oil in a large saute pan over medium-high heat. Add the onions and stir, tossing the pan occasionally for a minute or two. Add the garlic and continue cooking, tossing once or twice, for another minute. Remove from heat.
When beets are cool enough to handle, peel and cut into wedges or slices and place them in a mixing bowl.
In a small bowl, whisk together the vinegar, sugar and olive oil until sugar is completely dissolved. Add the dressing to the bowl of beets. Season generously with salt and pepper and fold in the chopped parsley.
Recipe courtesy: Chef Roy Harland, Bentley's Gourmet Market and Bistro