Bulgarian Roasted Beet Salad

+++++++++++++++++++++++++++++++++++++++++++++++++++

About the Recipe: The best thing about the cold weather is that it’s the perfect time to roast all of those delicious root vegetables. These roasted tender beets, turnips, and garlic marinate in a sweet-sour red wine vinegar and are served over torn beet leaves.

Recipe Inspired by:  Chef Stephen Lee www.herbmeister.com
From Herbs of the Danube

Cook’s Note:  I roasted the head of garlic along with the other vegetables and added the roasted garlic cloves to the vegetables.

To Serve:  Wash beet leaves; remove from stems; tear into large pieces.  Place on serving plate.  With a slotted spoon, top greens with beet salad.  Serve marinade separately if desired.
Serves:  6

pdf for Copy of Recipe – Bulgarian Roasted Beet Salad

+++++++++++++++++++++++++++++++++++++++++++++++++++

‘