Roasted Marinara and Italian Meatballs

Spaghetti In Roasted Marinara

Meatballs ItalianoMy absolute favorite thing to eat in this whole world is Spaghetti and Meatballs using my Roasted Marinara (Gravy is what we called it and still do). These two recipes are my treasures and I hope you will enjoy them as much as I do.

I started roasting my marinara purely by accident, or fate, or serendipity (and there is serendipity in cooking).  To begin with, I see no reason to make this sauce unless I am making a large quantity.  Why go through all the work for just a cup or two?

I am sure you can imagine how much room a large roasting pan takes on top of the stove.  I needed the stove-top to cook other things so I stuck the pan in the oven and the outcome was so wonderful I’ve never looked back.  That was over 20 years ago.  The heat in the oven cooks the sauce all around the pan, not just the bottom.  If you have a convection oven it is even better. The flavor from the roasting of the sauce is so much more alive and the color is even more vibrant.  It also makes for less of a mess to clean up on the stove top.

Roasted Marinara Sauce

Makes About 6 Quarts

6          28 Ounce Cans San Marzano Plum Tomatoes with Juice

1          Cup XVOO

3          Large Spanish Onions, Sliced

½         Cup Garlic Cloves

1          Tablespoon Dried Basil

1          Tablespoon Dried Oregano

1          Teaspoon Dried Thyme

½         Teaspoon Crushed Red Pepper Flakes

1          Tablespoon Coarse Sea Salt

2          Teaspoons Freshly Ground Black Pepper

¾         Cup Balsamic Vinegar

Preheat oven to 375° with the rack in the lower third of the oven.

Heat XVOO in a large non-reactive roasting pan over medium high heat.  Add onions and garlic and sauté until slightly softened, about 5 minutes.  Add basil, oregano, thyme, crushed pepper, salt and pepper and stir to combine.  Cook 2 minutes.  Add balsamic vinegar and reduce by half.  Add the tomatoes (do not drain).  Break up the tomatoes with the edge of a metal spatula or, carefully, use the lid from one of the tomato cans.  Stir everything together and bring to a boil.  Transfer pan to preheated oven and roast for 2½ to 3 hours, stirring every 20 – 30 minutes.

Sauce will reduce and thicken.  Using a hand held blender, puree the sauce breaking up all the chunks of tomato and onion.  Alternately, you can puree it in batches in a food processor.  Transfer to a container and cool completely before refrigerating.

This is the perfect sauce for freezing.  Divide into plastic freezer containers and freeze up to 2 months.

Roasted Marinara

Meatballs Italiano

This recipe makes enough meatballs for a crowd.  The recipe can easily be cut in half. If you can’t find ground veal or if you don’t want to spend the extra $$ double up on the pork. I chop the onion and garlic in the food processor until it is very fine. Use the juice that extracts from the chopping. You can also chop the parsley in the food processor but don’t do it with the onion and garlic as it will all turn a very bright shade of green.

2          Pounds Ground Chuck

1          Pound Ground Pork

1          Pound Ground Veal

1          Medium Spanish Onion, Finely Chopped

8          Garlic Cloves, Finely Minced

½         Cup Finely Chopped Italian Parsley

½         Cup Finely Grated Parmigiano Reggiano

1          Cup Dried Toasted Bread Crumbs

4          Large Eggs, Slightly Beaten

3          Teaspoons Coarse Sea Salt

1          Teaspoons Freshly Ground Black Pepper

1          Teaspoon Dried Basil

1          Teaspoon Dried Oregano

¼         Teaspoons Crushed Red Pepper Flakes

XVOO For Roasting Meatballs

Preheat oven to 400°F. Line two half-sheet pans with foil. Brush a coating of the XVOO on to the foil lined pans and set aside.

In a large bowl combine the 3 meats using two forks. Once thoroughly combined add all of the ingredients except the XVOO and thoroughly combine.

Using a 3-ounce ice cream scoop, form the meatballs into consistent sized balls and place 2 inches apart on the half-sheet pans. Drizzle a few drops of the XVOO on to each meatball and bake until meatballs form a nicely browned crust, about 20 minutes. Remove the balls from the oven and continue to cook in Roasted Marinara sauce for 45 minutes.

Hints and Tips: I often sauté the meatballs on top of the stove using both canola oil and XVOO. Use a pan with high sides with about an inch of equal parts of the two oils. Cook the meatballs until a crust forms on all sides. Remove from the oil and continue to cook in Roasted Marinara.

Meatballs Italiano

Posted in Accompaniments, Ahh Haa Moments, Food For Thought, Ground Chuck, Ground Pork, Ground Veal, Italian Food, Meatballs Italiano, Roasted Marinara Sauce, San Marzano Tomatoes | Tagged , , , , | Leave a comment

Thanksgiving Recipes Update

This will be our first Thanksgiving in our new locale, Greenville, South Carolina. We were going to have a Thanksgiving Feast in our home with Family and Friends but after considerable conversation (about 5 minutes) my wonderful friend, Patrea, and my darling husband, Jim, talked me out of it. They both were not up for all the work required by not only me but by them as well so we all agreed to go out for Thanksgiving Dinner. I’m Psyched, especially because I will still be surrounded by Family and Friends . 

Since I don’t have a menu to share I am updating some of the recipes I have posted in the past. If I were to have Thanksgiving Dinner this is the Menu I would be serving.

Thanksgiving Feast 2016

Turkey On The Grill

Cornbread-Chestnut Stuffing

Smashed Yukon Gold Potatoes and Turnips With Fresh Sage

Brussels Sprouts With Pearl Onions And Slab Bacon

Cranberry Jalapeño Compote With Citrus

Pumpkin Cheesecake

 

Turkey On the Grill

This is after 1 hour cooking time. It cooked for a total 2 hours 15 minutes.

Turkey on the Grill

Cornbread-Chestnut Stuffing

Cornbread and Andouille Sausage Stuffing

Cornbread-Chestnut Stuffing

Smashed Yukon Gold Potatoes and Turnips with Fresh Sage

Smashed Yukons and Turnips with Sage

Brussels Sprouts with Pearl Onions and Slab Bacon

Brussels Sprouts with Pearl Onions and Bacon

Brussels Sprouts with Pearl Onions and Bacon

Cranberry Compote with Jalapeño and Citrus

Cranberry-Kumquat Compote

Cranberry-Kumquat Compote

Pumpkin Cheesecake

Pumpkin Cheese Cake

 

I wish you a very Happy Thanksgiving. Remember to be thankful for all we have and how wonderfully privileged we are to be living in the Greatest Country In The World.

Happy Thanksgiving

camille@camillecooksforyou.com 

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Halloween Treats

One more week until we celebrate the best of all the holidays

HALLOWEEN

At least it is the best for me. I have always enjoyed this crazy, kookie, scary, not so scary, goofy, fun holiday.

Before you take your little monsters out on the candy hunt be sure to feed them good and have plenty of treats for the spooky trick or treaters that will be ringing your doorbell.

Start with a hearty warm soup to keep their tummies warm and end with sweet treats just in case they don’t get enough candy.

(Click on the photo or recipe name to go directly to the recipe.)

Tortilla Soup

Tortilla Soup

 

Ghoulish Halloween Cookies

Halloween Cookies

Caramel Popcorn

Caramel Corn with Honey Roasted Peanuts

Popcorn BallsPopcorn-Peanut Balls

Caramel Apples

Caramel ApplesHave fun and be safe out there on the streets of fright.

BOOOOO !!!!

camille@camillecooksforyou.com

Posted in Apples, Caramel Corn, Chicken, Chicken Stock, Cookies, Corn, Decorated Sugar Cookies, Dessert, Dessert/Pastry, Food For Thought, Popcorn, Red Wine Vinegar, Soup, Tortilla Soup | Tagged , , , , | Leave a comment

Farm to Table in Greenville

We made the big move and left Fort Lauderdale after 42 years of fun in the sun. A life of wonderful memories was cultivated in The Sunshine State:  A life where I began my career working in kitchens, becoming a chef and creating a successful catering business.

Now that we are in Greenville, South Carolina, I am finally able to take advantage of a REAL farmers market with freshly grown veggies, fresh seafood from the East coast, artisan cheeses made at local dairies, fresh eggs, meat and poultry from local ranches, and so much more.

Last Saturday night I created a true farm to table dinner serving our wonderful friends that lured us to Greenville in the first place. I could not be happier and I am in food heaven after all of these years of yearning for a real market. The market takes place six months out of the year on Main Street in Downtown Greenville. It runs until the end of October at which time I will switch gears and visit a farmers market that takes place indoors during the winter.

I am so happy to be here.

Here is the recipe for Red Snapper bought at the market and a few other delicious items that went along with it. Everything we ate was gathered at the farmers market.

Sautéed Red Snapper In Sauce Beurre Blanc

Sautéed Red Snapper in Sauce Beurre Blanc

This dish could not be any easier and any more delicious since it is embellished with wine and butter only. The flavor of the fish needs no interruption with herbs or capers. Cooking the fish in the wine at the end gives both the fish and the sauce a balance of flavors. I recommend using large fillets because the fillets are thicker,and can finish cooking in the wine without overcooking and drying out. Thinner fillets cook to quickly for this recipe.

Serves 4

2          Red Snapper Fillets Each Weighing 1 Pound, Skin and Pin Bones Removed, Cut Into 4 Portions

¼         Cup All-Purpose Flour

½         Teaspoon Coarse Sea Salt

¼         Teaspoon Freshly Ground Black Pepper

2          Tablespoons XVOO

1          Tablespoon Unsalted Butter

½         Cup White Wine

2          Tablespoons Unsalted Butter

Combine the flour, salt and pepper in a dish. Dredge the fish fillets in the flour.

In a large sautéed pan melt 1 tablespoon butter with the XVOO over medium high heat. When the butter stops sizzling add the fillets to the pan, top side down (Shake off excess flour first). Cook the fillets until golden brown. Carefully flip the fillets and cook until golden brown on the second side: about 2 minutes per side. Add the White Wine to the pan with the fish and reduce the heat to medium. Cook until the fish is done and the wine has reduced by half.

Remove the snapper fillets from the pan to a warm serving platter and remove the pan from the heat. Add 2 tablespoons butter and swirl until incorporated and a sauce has formed. Pour the sauce over the fillets and serve immediately.

I served the Snapper on a bed of Mashed Potatoes and Turnips with Fresh Sage bought at our friend’s booth at the farmers market. I was lucky to find baby turnips but regular size are ok as well. Here is the recipe.

Smashed Yukon Gold Potatoes and Turnips with Fresh Sage

Smashed Yukons and Turnips with Sage

Serves 4

3          Pounds Yukon Gold Potatoes, Peeled, Cut Into Large Chunks

1          Pound Baby Turnips, Peeled, Cut Into Large Chunks

2          Teaspoons Coarse Sea Salt

4          Ounces Unsalted Butter

2          Tablespoons Chopped Fresh Sage

1          Cup Crème Fraiche

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

Place potato and turnip chunks in a large sauce-pan and cover with cold water by 1 inch. Bring to a boil, turn heat down to medium, and cook covered until potatoes and turnips are fork tender, about 20 minutes.

Meanwhile, melt the butter over medium high heat. Add the chopped sage and cook until butter begins to turn a light golden brown and sage becomes fragrant. Add the Crème Fraiche blending into the butter and sage. Bring to a simmer and cook for 3 or 4 minutes until mixer begins to thicken. Add the salt and pepper and remove from heat.

Drain the potatoes/turnips and place back into the pan. Over medium high heat cook the potatoes/turnips quickly to evaporate any remaining cooking liquid. Remove from heat, add butter/sage/crème fraiche mixture and mash until fluffy.

Serve immediately.

We started the meal with a Farm To Table Salad of mixed lettuces with Pickled Red Onions and French Vinaigrette. Croutons made with artisan breads from the local bread maker.

Farm To Table Salad

 On Thursday we visited the Travelers Rest Farmers Market. This market is smaller but has the same quality of fresh food for sale. What was really interesting was that most of the purveyors were not at the Greenville Market. There are so many farms around here that it makes the markets interesting and not redundant. At the TR market there was live music, food trucks and a pig roast taking place with Porcetta Sandwiches for sale. Delicious!!!

Pig Roast at TR Market

It’s Saturday once again and I am off to the Greenville Farmers Market to stock up on fresh food for the week. This time I am going to bring more bags to carry all of my findings.

If you have any questions about the recipes please email me at

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Butter, Creme Fraiche, Extra Virgin Olive Oil, Fish, Food For Thought, Onions, Pickled Vegetables, Pickling, Recipes To Share, Red Onion, Sage, Turnips, Vinaigrette, Vinaigrettes and Dressings, Vinegar, Wine, XVOO | Tagged , , , | Leave a comment

Cool Salads For A Hot Summer Day

I am sure you have been asking the same question I have: WHEN WILL THIS HOT WEATHER END? This summer is the hottest summer on record for the whole country and when it comes to lunch and dinner we want something that is light and refreshing. I have been making a lot of salads for both lunch and dinner and added two new refreshing items to my site.

Not only are Summer Rice Salad and Roasted Salmon Salad light and refreshing but also very easy to prepare. You can make them the day before to allow the flavors to blend and to give you time out of the kitchen the next day.

Summer Rice Salad
Summer Rice Salad

 

Roasted Salmon Salad

Roasted Salmon Salad

Enjoy and Stay Cool

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Asparagus, Capers, Cilantro, Corn, Entree, Food For Thought, Luncheon Salads, Peas, Radishes, Rice, Salad, Salad Dressing, Salmon, Seafood, Sides, Vegetables | Tagged , , , , | Leave a comment

Tequila Shrimp with Carolina Gold Rice and Black Beans

Tequila Shrimp with Caroline Gold Rice and Black Beans with Bacon

I made this shrimp dish featuring Carolina Gold Rice after a friend in South Carolina sent me a bag. The gold in the name implies that the rice is golden in color but this is not so. I am guessing the name is comparing it to mined gold. Precious? Distinctive maybe? I don’t know, but one thing for sure is I have become addicted to this rice so much that I have replaced my old stand-by converted rice with this delicious creamy grain. I made the rice following my original Rice Pilaf recipe and the end result was much creamier and more delicious than the standard converted rice. When I say creamier I mean creamy and not sticky. I can’t find this rice in the local grocery stores here but it can be ordered on-line.  http://www.ansonmills.com  (Carolina Gold Rice is milled from organic heirloom grains.)

I like to use Goya Sazon Seasoning because it gives the rice a delicious flavor and a beautiful saffron-like color.

Serves 4

1½      Pounds Large Shrimp (U-15s), Peeled and Deveined

1          Teaspoon Southwest Spice Rub

2          Tablespoons All-Purpose Flour

2          Tablespoons Unsalted Butter

2          Tablespoons XVOO

2          Garlic Cloves, Finely Minced

½         Medium Spanish Onion, Thinly Sliced

¼         Cup Finely Shredded Carrot

¼         Cup Tequila

1          Pint Grape Tomatoes, Cut in Half Lengthwise

1          Small Packet Goya Sazon Seasoning

½         Teaspoon Coarse Sea Salt

1          Tablespoon Cold Unsalted Butter

Carolina Gold Rice

Black Beans with Bacon

In a small bowl mix the Southwest Spice Rub with flour. Sprinkle the mixture on the shrimp being sure to evenly coat the shrimp with the mixture.

In a large sauté pan heat the butter and XVOO over medium high heat until hot and the butter stops sizzling. Add the shrimp and sauté until nicely browned on each side. Do not cook the shrimp through. Remove the shrimp from the pan and, in that same pan, add the garlic, onion and shredded carrot. Sauté the mixture until the onion starts to soften and takes on a little color. Deglaze the pan with the tequila. (If your adventurous, flambé the tequila.) Slightly reduce the tequila. Add the tomatoes, the salt and the Goya Seasoning. Sauté the mixture over medium heat, until the tomatoes are cooked and softened, about 20 minutes. Stir often to prevent sticking.

Once the sauce is finished, add the shrimp and cook until shrimp are cooked through, about 5 minutes. To make the sauce richer and more delicious, add 1 tablespoon of cold butter to the pan and toss until butter is melted and incorporated into the sauce.

Serve with Carolina Gold Rice and Black Beans with Bacon.

Carolina Gold Rice

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Bacon, Black Beans, Entree, Food For Thought, Rice, Shrimp, Side Dishes, Sides | Tagged , , , | Leave a comment

Give Me S’More Of That Tart

S'Mores Tart

It’s summer time and the weather is fine for a cook-out. And what better dessert is there at a cook-out than S’Mores? How about a S’Mores Tart? You can have all of the deliciousness of S’Mores but in a different form.

For a BBQ with a guest list of 100 people, I made several desserts including Cherry Pie, Apple Pie, Carrot Cake and this yummy S’Mores Tart. The tart was a hit since it took everyone by surprise.  This was several years ago and I am still getting complements and requests for the recipe.

Here is the recipe for S’Mores Tart. It’s super easy (Yes, I always say that) and you can make it a day in advance. In fact you can make the components two days ahead of your cook-out, just don’t put it together until the day of your event.

S’Mores Tart

Makes Six 4″ Tartlets or One 11″ Tart

For the Crust

1 1/2   Cup Graham Cracker Crumbs

1/4      Cup Sugar

1/3      Cup Unsalted Butter, Melted (5 1/3 Tablespoons)

Fort the Chocolate Filling

½         Cup Granulated Sugar

1          Teaspoon Fine Sea Salt

¼         Cup Cornstarch

2          Tablespoons Instant Espresso Powder

5          Large Egg Yolks (Save the Egg Whites for the Italian Meringue)

2          Tablespoons Instant Espresso Powder

1½      Cups Half and Half

1          Cup Heavy Cream

8          Ounces Dark Chocolate Chips (60 to 70% Cacao)

2          Teaspoons Pure Vanilla Extract

1           Recipe Italian Meringue

For the Crust

Preheat oven to 350º

Mix the cracker crumbs,, sugar, and melted butter together and press into six 4″ tartlet pans (or one 10″ tart pan) with removable bottoms. Place tart pans on a half sheet pan and bake for 15 to 20 minutes, until graham cracker crust is a golden brown. Remove from oven and transfer tart pans to a cooling rack. Cool completely before filling.

For the Chocolate Filling

In a medium saucepan combine the sugar, salt, cornstarch and espresso powder. Add the egg yolks and whisk to combine. The mixture will be very thick and paste-like. Slowly whisk in the half and half and cream.

Bring the mixture to a full boil over medium heat, whisking continuously to prevent scorching. Boil for 30 seconds then remove from the heat and add the chocolate and vanilla. Whisk to combine thoroughly. Transfer to a bowl and place a piece of plastic wrap on top to prevent a skin from forming. Cool completely and refrigerate until ready to use.

To Finish the S’Mores Tart

Fill each graham cracker crust with some of the chocolate filling to just below the edge of the crust. Decoratively top each tart with some of the Italian Meringue by either using a pastry bag fitted with the French tip or dolloping some onto each tart as in the photo. Use your imagination on the design.

Lightly burn the Italian Meringue topping with a kitchen torch or place the tarts under a hot broiler 6 inches from the heat source and lightly burn the meringue. Don’t take your eyes off the tartlets. They burn quickly.

Refrigerate until ready to serve. Remove the tartlet rings before serving.

Enjoy!!!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Chocolate, Dessert, Desserts, Food For Thought, Graham Cracker Crust, Hershey's Special Dark Chocolate, Italian Meringue, Sugar, Tarts | Tagged , , , | Leave a comment

Tequila Lime Semi-Freddo with Tequila Berry Compote

Tequila Lime Semi-Freddo with Tequila Berry Compote

Tequila Lime Semi-Freddo w/ Tequila Berry Compote

Many years ago a chef friend gave me a recipe for Margarita Lime Parfait. It had a bit of tequila in it to give it a twist. He had just come back from a cooking stint in San Miguel, Mexico, and made up a recipe to include locally made tequila. It was good but it didn’t satisfy my love of Semi-Freddo or Gelato, or tequila for that matter. It was somewhere between an ice and a sorbet. I redid the recipe and came up with this wonderfully delicious, cool and refreshing recipe for Tequila Lime Semi-Freddo with Tequila Berry Compote.

Summer is the best time for berries and right now the berries are abundant and perfectly ripe. They make a perfect accompaniment for the semi-freddo.

The recipe does not make a huge quantity, therefore it is pretty easy to handle. It is even easier if you have two mixers. I am lucky enough to have a standing mixer and a handheld mixer so the steps move along quite quickly.

Remember to have the egg whites at room temperature. If too cold they will not fluff properly. Also, the bowl you use for the whites must be perfectly clean and dry and must be beaten just before incorporating into yolk mixture. You cannot beat them too far in advance as they will deflate.

You can beat the creme fraiche (or whipping cream) just before you start the recipe. This way you will have a crucial step ready to go. After whipping, refrigerate until ready to use.

Click on the recipe title or picture and it will bring you to the recipe page.

If you have any questions don’t hesitate to contact me. I am always happy to give advice.

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Berries, Dessert, Desserts, Fruit, Fruit Desserts, Semi-Freddo | Tagged , , , , | Leave a comment

Cranberry-Orange Bread

Cranberry-Orange Bread

Cranberry Orange Bread

I couldn’t sleep so I decided to make something for tomorrow morning. I am getting ready for a trip and want to empty the refrigerator and freezer before I leave and I found a bag of cranberries. This is a perfect baking task for my night of insomnia. I’ve been making this quick bread for nearly 25 years and could make it blindfolded. Perfect for this sleepless night. I don’t have to think about what I am doing since it comes so easily with this recipe.

Makes 1 Loaf

2          Cups All-Purpose Flour

1½      Teaspoons Baking Powder

1/2      Teaspoons Baking Soda

1          Cup Granulated Sugar

1          Teaspoon Fine Sea Salt

¼         Teaspoon Nutmeg, Freshly Grated

½         Teaspoon Ground Cinnamon

4          Tablespoons Cold Unsalted Butter

1          Cup Whole Milk

1          Large Egg

1          Tablespoon Grated Orange Rind

2          Cups Fresh Cranberries, Coarsely Chopped

½         Cup Dried Cranberries, Coarsely Chopped

Preheat oven to 350° with the rack in the middle of the oven.

Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.

In a large bowl whisk together the flour, baking powder, baking soda, sugar, salt, nutmeg, and cinnamon.  Cut in the butter with a pastry blender or your finger tips until the mixture resembles coarse meal.  In a small bowl lightly beat milk, egg and orange rind with a fork and pour over dry ingredients.  Stir until just combined.  Gently fold in fresh and dried cranberries.

Spoon the batter into the prepared loaf pan and bake the bread for 1 to 1¼ hours or until a tester comes out clean when inserted into the middle of the bread.  Cool the bread on a wire cooling rack for 20 minutes.  Use a thin bladed knife and loosen bread edges from pan.  Invert onto wire rack, re-invert and cool completely.

To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.

Any questions? Give me a shout by leaving a comment on the blog or emailing me at

camille@camillecooksforyou.com

Posted in Ahh Haa Moments, Bread, Breakfast Bread, Cranberries, Cranberry Breakfast Bread, Dried Cranberries, Dried Fruit, Food For Thought, Quick Bread | Tagged , , , | Leave a comment

Pickled Beets

I love beets and I especially love them pickled. Even more than eating beets I love roasting and pickling them. The process couldn’t be easier or more rewarding. Pickle Red or Yellow Beets but remember to not roast or jar together as the red color will overtake the yellow.

Once done they can be stored in the refrigerator for several weeks. Use them as a side dish or in the Roasted Beets, Fennel and Orange Salad.

Click on to Pickling in the header on any page throughout the site for more pickling recipes.

Pickled BeetsMakes Two 1 Quart Jars

10-12 Medium Sized Roasted Beets (Yellow or Red), Cooled, Peeled and Sliced

½         Red Onion, Thinly Sliced into Rings

4          Cups Apple Cider Vinegar or White Balsamic Vinegar

1          Cup Granulated Sugar

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

Place sliced beets and onion rings into a large bowl. Combine the vinegar and sugar in a separate bowl and stir until the sugar is completely dissolved. Add the salt and pepper. Pour the mixture over the beets and gently toss to combine. Let the beets stand in the bowl for 30 minutes.

Transfer the beets to jars, loosely packed, and pour the liquid over the beets to cover completely.

Cover with lids and refrigerate. Beets will last at least several weeks in the refrigerator as long as they are covered with the liquid.

Roasted Beet, Orange and Fennel Salad

Roasted Beet, Orange and Fennel Salad

Posted in Accompaniments, Beets, Food For Thought, Recipes To Share, Salad | Tagged , , | Leave a comment