When on holiday I always like to come home with something reminiscent of my trip: an artifact, a sculpture, some pottery, a blanket. Something. This time I came home with the idea to reproduce these delicious roasted shallots. That's something. Not exactly worthy of a place on the mantel, but definitely worthy of a place at the table.
We started by roasting the vegetables to get a deeper, more intense flavor - and as a way to entice a two year old to participate. She thought it was great fun, and the resulting soup was hearty and delicious!
I started roasting beets at home after working in a restaurant where having roasted beets were a staple. They were used often as one of the components to the many appetizer selections; adding color and texture and sweetness.
Do you remember when we were told to eat only colorful foods? Eliminate the bland from your plate: consume vegetables and fruit that are green, red, blue, orange. We walked the produce isles looking for health and vibrance, ignoring the scorned white cauliflower.
This is one of my all time favorite sauces. I've used it as a pasta sauce, tucked it in panini, spread it on crostini, and it's sublime with lamb -- but I'm most partial to serving it either under, on, or alongside seared-roasted salmon fillets.