Wednesday, September 8, 2010
This is a great end of summer dish, full of flavor and color! You can make substitutions that would not change the flavor profile like Heirloom tomatoes or small cherry and pear tomatoes.
2 large tomatoes
6 medium sized beets
2 tablespoons of balsamic oil
1 tablespoons of olive oil
dash of salt and pepper
4 sprigs of lemon thyme
Pre-heat oven to 400 degrees. Use vegetable peeler to remove skin from beets, cut off root end and top of beet, then cut into wedges. Line baking sheet with aluminum foil and add beets, sprinkle with olive oil and sea salt then roast about 40 mins. Refrigerate to cool. (This step you can do the day before if you would like).
Slice tomatoes into wedges and mix with beets. Mix balsamic and olive oil together. Add to veggies. Garnish with fresh thyme, basil or chives. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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