03/20/08 Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. I really enjoy roasted beets. So today I want to share my favorite ways to prepared roasted beets and of course, the wines that go well with them. Okay so even if you have never had beets any other way than pickled and you think you don't like them try giving it another go by roasting them. Beets of many sizes and colors are readily available in most markets. Prepare them by washing them and cutting off the tops and bottoms. Wrap them tightly in oven foil and baked them at about 400 degrees until they are tender this will take at least an hour for the big purple ones and less for the small golden beets. When they have finished cooking unwrap them and let them cool off until you can easily handle them. Just rub the skin and it will easily separate from the interior of the beet. I like them sliced on a tossed green salad with balsamic vinegar dressing and blue cheese crumbles. It is delicious with a dry Riesling or an earthy Syrah. Next try laying the sliced beets atop a simple horseradish sour cream sauce and serve at room temperature or just slightly warm. This is very good with dry Chenin Blanc or a juicy red like Lemberger. You may not think of them readily so add beets to your shopping list and get ready for a treat. Remember to send your wine questions to Linda at vine to Wine dot net and thanks for joining me on today's Vine to Wine.