Featured in the December 2010 Newsletter
Recommended Pairing: Beverino, Isabel, Sangiovese, Tempranillo, Viognier Serves 2
Ingredients:
2 bunches Baby Red beets, tops removed
2 bunches Baby Gold Beets, tops removed
2 bunches Baby Chioggia Beets, tops removed
1 teaspoon garlic, minced
1 teaspoon shallots, minced
1 tomato, diced
1 cup White Balsamic Vinegar
1/3 cup olive oil
1 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon parsley, chopped
Pesto, for garnish
Toss the beets in olive oil, salt and ½ teaspoon pepper. Place into a shallow baking pan and cover with foil. Roast in a 350°F oven until tender, about 1 hour. Remove, peel, quarter and chill.
Whisk the remaining ingredients. Toss with the chilled baby beets and garnish with pesto before serving.
No comments yet. You should be kind and add one!
By submitting a comment you grant Ponte Winery Blog a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.