Each of the vegetables need to be cooked according to it's needs. Peppers are roasted over a flame for easy peeling.
Beets are roasted until sweet and tender, then peeled. (For some unknown reason I could only find golden beets, even though two days ago they had plenty of red beets!)The onions are roasted in their skins, then quartered. Potatoes and green beans are cooked until tender.
The only thing missing was the velvety red from the beets in the color of the dish... other than that, it was a flavorful melody of vegetables.
The only thing missing was the velvety red from the beets in the color of the dish... other than that, it was a flavorful melody of vegetables. Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all~
Sandi
4 comments:
This looks wonderful!
Hi sweet friend!
We've been at our time share in Palm Desert for two weeks, so I haven't been on the computer much at all...very unlike me! We're actually in LA tonight and will fly home tomorrow.
I'm letting George watch sports on tv so I can catch up on my blog reading! LOL I've had fun catching up with you this afternoon. Oh boy, that sure looks good! Hey, isn't the wedding tomorrow? I'm sending up best wishes for all to go smoothly. Can't wait to hear all about it and see photos. Enjoy every second!
Hugs,
Kat
no more friday favorites?? :)
xo bj
Cooked salads are delicious. Really like your roasting recommendation for the peppers. Red beets are a favorite in our home. You are right: their deep purple color and juice looks great with the other vegetables. We add to this type of cooked salad fresh rosemary for extra fragrance. Thank you for sharing your recipe. We enjoy visiting your blog.
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