Roasted Beets With Zest

16 medium beets

2 Tbsp. olive oil

3 tsp. red wine vinegar

salt and pepper to taste

1/2 cup sour cream

zest of two oranges, minced

Set oven at 400�

Place washed and trimmed beets on sheet of aluminum foil. Fold and seal tightly. Bake for 1 1/2 hours. Test beets with a knife. They should be tender, but firm.

Cool slightly and peel. Slice into 1/4 inch rounds and place in bowl.

Blend oil, vinegar, pour over beets. Toss. Add salt and pepper.

Put beets on plate. Mix sour cream with zest. Place a dollop of mixture atop the beets.

Serves 12

Note: When cleaning fresh beets leave at least 1 inch of the stem or the beets will bleed and loose some of their color.