Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
1 ½ pounds medium yellow and/or red beets 5 tablespoons extra virgin olive oil 3 tablespoons chopped fresh dill 1 tablespoon freshly grated or prepared horseradish 1 ½ tablespoons red wine vinegar Salt and freshly ground black pepper 2 bunches watercress, ends removed ½ cup toasted hazelnuts, coarsely chopped
Preheat an oven to 375F. Place the beets in a shallow baking dish and drizzle with 1 tablespoon of the olive oil and 1 tablespoon water. Roll the beets to coat them. Cover the beets with foil and bake until tender when pierced with a knife, 50 to 70 minutes.
Let the beets cool. Peel the beets and cut into thin ¼-inch slices.
In the meantime, for the dressing, in a bowl, whisk together the remaining 4 tablespoons olive oil, vinegar, dill and horseradish. Season with salt and pepper. In the meantime, toss the half of the dressing with the beets and place the beets on a serving platter. Toss the watercress and hazelnuts with the remaining dressing and place on the top of the beets.
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