Roasting Beets

• 1 bunch large beets (3 lb.)
• 1 Tbsp. olive oil
• 6 cloves garlic, sliced
• 1 head radicchio, washed and torn
• 1 bunch arugula, washed and torn
• 1/2 c. crumbled goat cheese
• 1 orange or yellow sweet pepper
• 1 tsp. plus 2 Tbsp. extra-virgin olive oil
• 1 tsp. salt
• 1/2 lb. green beans, trimmed, cut diagonally into 1-inch pieces (about 1 1/2 c.)
• 1 Tbsp. butter
• 3/4 c. sliced scallions (about 12 scallions, white and light green parts only)
• 1 medium-size zucchini, cut into 1/4-inch dices
• 1 1/2 c. fresh corn kernels (about 3 small ears)
• 3/4 c. chicken broth
• 1/4 c. heavy cream
• 1/4 tsp. black pepper

1. Heat broiler. Cut sweet pepper into quarters; remove seeds. Brush with the 1 teaspoon olive oil. Place on broiler pan, skin sides up. Broil peppers about 4-inches from heat for 5 to 6 minutes or until skin darkens.
2. Remove to small bowl; cover with plastic wrap. Let stand 5 minutes. Peel off skins and discard; cut peppers into 1/4-inch dices.

beets, olive oil, garlic, head radicchio, arugula, goat cheese, orange, extravirgin olive oil, salt, green beans, butter, scallions, zucchini, corn kernels, chicken broth, heavy cream, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=116998 (may not work)