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
1 tsp truffle salt
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!