FARM-TO-FORK
In a large bowl lightly toss beets in
olive oil, salt and pepper. Place beets
in a roasting pan and cover with foil.
Roast for 3 hours or until tender. You
can insert the tip of a sharp knife into one of
the beets and if it slips off the blade with no
resistance, it’s ready. Remove from oven
and peel immediately.
While beets are still warm, dice into large
pieces. Put diced beets into marinade
and place in refrigerator overnight.
Balsamic vinegar, to taste
Salt and pepper, to taste
2 cups roasted beets
Goat cheese crostini
Place roasted beets, X