Linda 553 posts Nov 23, 2005 9:19 AM	Hi, Bryanna, Roasting beets -- At what temperature? And would I cover them in foil/parchment, or put them in uncovered? Should I peel before roasting? This will be for your Georgian Beet Salad with Walnuts. Also, what would I serve with your Timballo di Polenta?! Salad, I'm making, but what else? Would traditional stuff go okay? I want to make the Amish casserole again this year -- loved it last year! And the squash braid, but will these go with it? I'll probably do some roasted squash too. Any other suggestions to compliment this dish will be appreciated, thanks!
Bryanna Owner/Moderator 1290 posts Nov 23, 2005 10:07 AM	Sorry, I'm in a big rush to make a ferry-- instructions in Nonna's-- don't peel! ---------- "To look like a goddess, eat like a peasant." Karen Andres
Linda 556 posts Nov 23, 2005 11:52 AM	Okay, thanks!

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