Sunday, February 3, 2008
#35 roasted beet and carrot salad
This is from Cooks Illustrated, so I'm not going to post the recipe. But the gist of it is to roast carrots and beets (400C), toss the hot veggies in a vinegarette dressing and let cool to room temp. Add watercress. It's delicious. See the March/April 08 mag for the entire recipe.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment