What do you need? A container (eg 1 kg) organic beets, red or yellow, uncooked Port (dash) Balsamic

I love to eat, cook for family and friends, good wine, my dog, my boy, my lease kids ((not in that order ;) and cookbooks., I never cook a recipe. If you taste something or eat into your head when consider each other, then the flavors that fit together naturally When people ask. how do you make it or what was in it I have no idea why this blog, I'm probably very unfaithful But if I remember something that was nice?!. I'll put it here.
What do you need? A container (eg 1 kg) organic beets, red or yellow, uncooked Port (dash) Balsamic (modest dash) Few sprigs of rosemary garlic (never humble with it) Olive oil (all dash) Black pepper, salt to taste the beetroot peel and cozy wedges. Put them in a baking dish with a dash of port, dash of balsamic, few cloves of crushed Knof, olive oil, black pepper, salt, crushed few sprigs of rosemary, mingle. In a preheated oven at 200 degrees with foil loosely over it. Every 30 min to check for doneness, too little moisture dash there (port / oil). When al dente (was with me after 1 hour and 20 minutes) ff a few minutes (up to 10) without foil. Divine geitenkaasdip: audrey kitching Soft goat cheese with honey losroeren turret, a toe squeezed Knof, black pepper and thyme. Dip your beetroot!
2014 (2) January (2) 2013 (7) December audrey kitching (1) November (1) July (3) Summer quiche with leeks, bacon, zucchini, chicken and g ... Next week: pasta salad with persillade and geroo ... Drank beetroot from the oven with divine geitend ... May (1) March (1) 2012 (4) January (1) November (2) October (1)