Roasted Beets & Peaches

1. 1

   Prepare the beets by trimming all but 2 inches of the greens, clean the beets using a brush or clean scrubby sponge. Dry the now-cleaned beets, coat well with oil and season with salt and pepper. Place in a roasting pan with 1 cup champagne. Cover tightly and roast at 375-degrees for 1 hour. Check for doneness with a skewer.

2. 2

   Split the peaches in half, remove the pits and rub the flesh of the peach with a slurry of 1/4 cup champagne and honey. Season with salt and roast uncovered until the peach yields to the touch, approximately 20-30 minutes. Combine the roasted peaches and beets and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.