Roll Cuisine Corner
TAPAS
by Pierre-Luc Moeys, Owner/Chef Oriole 9
ROASTED RED BEETS / What you need:
2 lb red beets, preferably of similar size, whole and unpeeled
Balsamic vinegar
Fresh oregano
Salt
Lightly salt an oven tray and lay out the red beets on top. Roast at medium high heat in the oven and until you can easily stick a knife in them. Let cool. Meanwhile chop up some oregano and mix with the balsamic vinegar. Peel and quarter the cooled beets, then blend with the balsamic and oregano mixture. Serve at room temperature.
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