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I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!

You carry all the ingredients to turn your existence to joy. Mix them, mix them. ~ Hafiz

January 22, 2013

Roasted Beets with Truffle Salt

I first tasted truffles when I was vacationing in the hills of Tuscany, Italy. On our way home we spent the night in Florence and decided to eat at a Trattoria on the Arno.  Our waiter convinced me to try their signature dish.

It was so simple nothing but olive oil truffles, fresh grated parmigiano and the finest, thinest tagliatelle I have ever tasted.

Now 10 years later and gluten free, still as attached to the flavor of the truffle as the first time I tried them, this dish was born. Inspired by the memory of that first taste, simple, easy to prepare and delicious.

3 medium sized organic red beets
3 medium sized golden beets
2 tbsp olive oil

Fresh parsley for garnish

Preheat oven to 375 degrees. Meanwhile, wash and peel beets and cut into wedges. Toss them in the olive oil and 1/2 tsp of the truffle salt. Bake in a covered dish for 1 hour or more depending on desired consistency. I like mine just a little crunchy. Transfer to a serving dish and sprinkle with remaining 1/2 tsp of truffle salt and fresh chopped parsley.

Its as simple and delicious as that!

Serves 4.

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