Roasted Beets with Apples and Vinegar

This is a nice alternative to the classic roasted beets with goat cheese. The sweetness of the beets can handle quite a lot of vinegar, which adds lovely depth of flavor to the dish.

INGREDIENTS

• 1 pound beets

• 1 pound apples or pears

• chopped pistachios, pecans, or walnuts

• 4 T Prairie Red Vinegar and/or Raspberry Vinegar

• Olive Oil

PROCESS

1. Wash beets and roast - either in a dutch oven with some oil or individually wrapped in foil - at 400 degrees until tender (45-90 minutes)

2. Chop apples or pears to 1 in chunks, toss with olive oil and roast until tender (20-30 minutes)

3. When beets are cool enough to handle, peel and chop into chunks.

4. Toss with roasted apples/pears and chopped nuts.

5. Dress with more olive oil and vinegar to taste. I used about 3T of Prairie Red and 1 T of Raspberry, but I recommend drizzling and tasting after each tablespoon of vinegar.