Roasted Beet and Parmigiano Topping

Name: Roasted Beet and Parmigiano Topping
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 454 grams beets; 1 inches Italian peasant bread; 1 teaspoon caraway seeds; 1 teaspoon chopped fresh chives; 8 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 113 grams Parmigiano-Reggiano

Roasted Beet and Parmigiano Topping might be just the side dish you are searching for. This recipe serves 8. One serving contains 130 calories, 6g of protein, and 9g of fat. A mixture of olive oil, caraway seeds, peasant bread, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Wrap the beets in aluminum foil and roast in the oven until they are easily pierced with a paring knife, about 30 to 45 minutes.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Knife

Oven

Remove from the oven and let cool. When the beets are cool enough to handle, peel them and cut into 1/2 moon shapes about 1/4-inch thick. Set the beets aside to cool completely.

Ingredients you will need

Beet

Equipment you will use

Oven

Preheat the grill or broiler.

Equipment you will use

Broiler

Grill