If you’re like me, and a beet lover through and through, this salad is a must to have in your repertoire. Roasting the beets whole takes a bit of time, but doing so saves you the task of peeling them while they’re raw (once they’re cooked, the skins rub off easily, which is...
I made the dish at Victoria’s (at left) with a pink variety of beets that I bought at the Sundayfarmers market in Oakland’s Jack London Square. I tried the recipe again (photo at top) now that I’m back home in Philadelphia. This time, I used a darker purple variety of beets. ...
sheet for 10 minutes, until lightly colored (you can do this while the peppers are in the oven). Allow them to cool down, rub with your hands to remove the skins. Chop the coarsely. (Note:Hazelnuts can be toasted on frying pan; if you can find roasted hazelnuts, skip roasting step)...