Roasted Beets & Peaches
- 12 golden beets, cleaned & stems trimmed
- 1 cup champagne
- 1/4 cup olive oil
- salt & pepper
- 4 peaches
- 1/4 cup champagne
- 2 Tbsp honey or agave
- salt
- 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.
- 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.
golden beets, champagne, olive oil, salt, peaches, champagne, honey, salt
Taken from www.epicurious.com/recipes/member/views/roasted-beets-peaches-50148060 (may not work)