28 | APPETIZERS ROASTED BEETROOT 6 firm smallish beetroots 2 Tbs olive oil 2 Tbs balsamic vinegar 1 Tbs lemon juice 2 cloves garlic, crushed Generous sprinkling of freshly ground black pepper Rosemary and thyme sprigs Preheat oven to 200°C. Peel beets and either halve, quarter or cut into sixths depending on size. Place in ovenproof dish. Combine olive oil, balsamic vinegar, lemon juice, garlic and black pepper and pour over beets, turning to coat. Scatter sprigs of rosemary and thyme on top. Seal with aluminum foil. Roast for about 45 minutes until tender, turning beets occasionally. They become tender but not soft. They can be served as a hot side dish, or at room temperature as an appetizer. Serve over a bed of greens and broken walnuts. NOTE: The leafy tops of beetroot can be cut off and planted in a pot. The leaves grow and are a delicious addition to any salad. Tina Drui, relative in Estonia, see Family Website www.eitanlevy.com
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