Sautéed Squid with Roasted Beet Salad

Name: Sautéed Squid with Roasted Beet Salad
Yield: Serves 4
Cuisine: American
Ingredients: sea salt and freshly ground pepper; 2 pounds fresh young squid, cleaned, flattened, and cut into 2-inch squares; 2 tablespoons olive oil; 3 tablespoons sherry vinegar; ¼ cup extra virgin olive oil; sugar; 3 large red beets, stems trimmed to 1 inch

Preparation info

Serves
4

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Ingredients

3 large red beets, stems trimmed to 1 inch
3 tablespoons sherry vinegar

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 350°F. Roast 2 of the beets until tender, about 1 hour. The beets can be roasted a day in advance.

When the beets