Recipe: Roasted Beets with Honey Bourbon Dressing from Edible Bozeman Winter 2020

Featured in Edible Bozeman Digital Edition, Winter 2020, p. 39.
Creative Contributions: Writing, Recipe

“Get the beets cooked. That’s the most difficult part about enjoying them. I either scrub them and roast them whole in the oven (which makes easy work of slipping off their skins after they cool) or I put the effort in up front, peel them raw, then pop them into a bag for sous vide. Either way, they are then cooked and last for days in the refrigerator until inspiration strikes.”

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