Carla Hope, who joined the ladies' dinner group alongside her best friend Kathy Laughland, brought a lot of joy and energy to Veronika’s colour-themed party. With her infectious laugh and vibrant personality, Carla made sure her contribution was just as lively. Assigned the colour red, she whipped up a delicious beet salad and paired it with refreshing cranberry juice.
Carla always adds a spark of fun to the group, making every gathering even more enjoyable.
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20 minutes
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6 - 8
Vinaigrette
Vinaigrette
If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.