Description
From chef jamie oliver's show "jamie at home," episode "carrots and beets."
Ingredients
- Beet
- Rosemary Sprigs
- Red Wine Vinegar
- Black Pepper
- Salt
- Extra Virgin Olive Oil
- Fresh Parsley
- Fresh Tarragon
Instructions
- Tear a large square of heavy duty aluminum foil
- Place half the beet leaves on the foil
- Pile beets and rosemary on the leaves, then cover with the remaining leaves
- Wrap foil tightly around beets
- Prick package all over with the
- Bury the package in hot coals on your grill for 40 minutes or until tender
- Test by poking with the
- Discard rosemary and beet leaves
- Peel away any very burned areas on the beetroots
- Cut into bite sized chunks
- Roll parsley and tarragon together and shred into chiffonade
- Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley
- Serve with medium-rare steaks