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Roasted Beet and Parmigiano Topping |
Mario Batali
Ingredients:1 lb. beets 1 Tbsp. balsamic vinegar 3 Tbsp. EVOO 1 tsp. caraway seed 1 tsp. chopped fresh chives salt & pepper 1-4 lb. Parmegiano-Reggiano Directions:1. Preheat the oven to 400 degrees F. Wrap the beets in aluminum foil and roast in the oven until they are easily pierced with a paring knife, about 30 to 45 minutes. Remove from the oven and let cool. 2. When the beets are cool enough to handle, peel them and cut into 1/2 moon shapes about 1/4-inch thick. Set the beets aside to cool completely. 3. Preheat the grill or broiler. In a medium-sized mixing bowl, combine the beets, vinegar, oil, caraway seeds, chives, and salt and pepper. Grate some cheese over beets. Serve immediately.
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