CCNYCRecipeBook

Roasted Beets with Balsamic Vinegar Ingredients: • 3 Fresh Beets • 1/8 cup of Balsamic Vinegar • 1/8 cup Olive Oil Directions: • Fill a large pot with water and 1/4 cup of salt and bring to a boil. Place the whole cauliflower into the water and cook the cauliflower for 13 minutes. • While the cauliflower is cooking, turn oven on and set to 425 degrees. • Strain the water and place the cauliflower on a baking sheet lined with aluminum foil. • With 1/8 cup of olive oil, pour on top of the cauliflower, lightly salt the cauliflower, and place in the oven and bake for 30 minutes. Whole Roasted Cauliflower Ingredients: • 1 head of cauliflower • 1/8 cup of olive oil • 1/4 cup of salt and pepper to taste Directions: • Turn oven on to 350 degrees. • Wrap 3 medium sized beets in tin foil individually. • Place beets in oven and cook for 2 hours. • Take beets out and let cool for 30 minutes. • Peel and cut beets into 8 equal size for each beet and place in mixing bowl. • Add balsamic vinegar, olive oil, and salt to taste. • Serve at room temperature. Beets and cauliflower are two of Executive Sous Chef’ Jeff Christie’s favorite vegetables to prepare as a side dish. They can be the star of a salad or sliced length wise as a “steak” for a meatless alternative!