Wednesday, September 22, 2010

Roasted Beet Salad with Olives, Capers, Shallots and Buffala Mozzarella

I harvested my first beets last week, and made them into this amazing salad. It was so good- I expect to be eating it lots more this winter.

Roast the beets, covered with foil, at 450 degrees for 45 minutes with about an inch of water in the bottom of the pan. When they are done, you can slip off the skins and roots and cut them into chunks or slices if you prefer. Dress them while they are still warm with a bit of red wine vinegar, finely chopped shallots, and salt and pepper. Let them soak up the vinegar before you add any olive oil, and then add the chopped olives and capers.

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