Someone at work clipped this from a magazine and pbutted it on to me, as they know I really like beets. Tried it this weekend and it was delicious!
The 'Unicorn' Kincardine, FifeHeavily sign posted and since we were in Kinross for the weekend we decided to have lunch there yesterday. On the way out we were chatting to a chap who told...
Roasted Beetroot, Fennel, and Parsnips PREP: 20 MINUTES ROAST: 40 MINUTES OVEN: 400¡ F
2 l6-oz. jars whole pickled beetroot, drained 3 medium parsnips, peeled and cut into 1-inch pieces 1 medium fennel bulb, cut into thin wedges 2 Tbsp.olive oil 1 tsp. caraway seeds, crushed 1-4 tsp.salt 1-4 tsp. freshly ground black pepper 1 recipe Warm Caraway Vinaigrette Sea salt (optional)
Preheat oven to 400¡ F. Place beetroot in one side of a shallow roasting pan. Place parsnips and fennel in opposite side of pan. Drizzle with olive oil. Sprinkle with caraway seeds, ¹ teaspoon salt, and pepper. Stir to coat, keeping beetroot separate from other vegetables. Roast in preheated oven 40 to 45 minutes or until vegetables are lightly browned and tender, stirring once or twice. 2. Prepare Warm Caraway Vinaigrette. In a serving bowl, toss roasted vegetables with vinaigrette. Sprinkle with sea salt. Serve immediately. Makes 6 side-dish servings.
WARM CARAWAY VINAIGRETTE: In a saucepan, combine 2 tablespoons white wine vinegar; 1 tablespoon olive oil; 1-2 teaspoon sugar; 1-4 teaspoon crushed caraway seeds; 1 small clove garlic, minced; and a dash of freshly ground black pepper. Bring to just boiling.
-- Wayne Boatwright *À*
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
