Roasted Beets and Blistered Green Beans

In addition to the roasted Brussels sprouts, carrots, and mushrooms and the roasted onions, red bell peppers, and purple cabbage, I served a platter of roasted beets and blistered green beans.

Blistered Green Beans

• 1 pound organic green beans, trimmed

• 1 Tablespoon Rosemary Olive Oil (at The Quail & Olive)

• freshly ground salt, to taste

• freshly ground pepper, to taste

• Also needed: cast iron skillet (I use an enameled cast iron pan)

Pour rosemary olive oil in your pan and heat over medium-high heat. When the oil gets hot enough to spatter, add the beans. Let the beans sit and blister for approximately 1 to 2 minutes. Stir and allow to blister for another 1 to 2 minutes. Once the beans are blistered to your liking remove them from the pan.

Roasted Beets

• organic medium sized beets, scrubbed, dried, and trimmed

• Rosemary Olive Oil (at The Quail & Olive)

• freshly ground sea salt

Preheat oven to 350 degrees Fahrenheit. Scrub and trim the beets, then roll them in olive oil and sprinkle them with salt. Lay them on a baking sheet. Roast until they are fork tender. It depends on the size of the beet, but it usually takes about an hour. Once they are cool enough to handle, rub off the skin.

To Serve

• Satsuma Mandarin Dark Balsamic (at The Quail & Olive)

• mandarin oranges, peeled and sliced

• freshly ground black pepper

Thickly slice the beets and arrange them on a serving platter. Layer the blistered green beans on top of the beets and top with sliced mandarin oranges. Drizzle with balsamic vinegar and sprinkle with freshly cracked black pepper.