Featured in the December 2010 Newsletter
Recommended Pairing: Beverino, Isabel, Sangiovese, Tempranillo, Viognier Serves 2
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.