Recipe by request from cooking lecture at Springfest @ Sussex County Fairgrounds:
Roasted Beet Salad
5 medium red beets (save tops)
1 large orange
1 sprig rosemary
3 clove garlic
3 T olive oil
2 cup water
1 t cracked black pepper
1. place in covered pot, preheat oven to 375 degrees place in oven for 1
hour, remove cover and let cool (1 hour), reserve cooking liquid
2. with a paper towel gently rub the beets to remove skin, cut beets into 1" dice.
2 T sherry vinegar
1 T extra virgin olive oil
to taste salt and pepper
beet top from above:
3. in a skillet heat 1 T olive oil and add beet tops, some cooking liquid from beets season with salt and pepper
4. combine all ingredients
to finish: (optional)
top with aged goat or sheep milk cheese