Roasted Beets
serves 2-4
Beets have a lot of natural sugars, and roasting brings out all of the sweet flavor. A quick toss with some vinegar and oil, and you're done.
8-10 small beets
2 tablespoons red wine vinegar
1 tablespoon olive oil
kosher salt and fresh ground black pepper
prep: 5 minutes
total: 1 hour 15 minutes
baking dish
1. Preheat the oven to 400F.
2. Cut any greens from the beets, leaving about 1/2 inch of stems attached to each beet. Rinse and dry the beets, then put them in a small baking dish with 1/4 cup or so of water and cover tightly with foil.
3. Roast the beets until a sharp knife inserted into the center of the thickest beet meets just slight resistance, 40-50 minutes.
4. When the beets are cool enough to handle (but still warm), peel them by rubbing their skins with a paper towel. (The skin should come off easily and the paper towel will help keep your hands from staining.) Cut off the stems and roots.
5. Cut the beets into slices, halves or quarters, and drizzle them with the vinegar. Let them absorb the vinegar for 10 minutes, then drizzle with the olive oil and a light sprinkling of salt and pepper.
2. Cut any greens from the beets, leaving about 1/2 inch of stems attached to each beet. Rinse and dry the beets, then put them in a small baking dish with 1/4 cup or so of water and cover tightly with foil.
3. Roast the beets until a sharp knife inserted into the center of the thickest beet meets just slight resistance, 40-50 minutes.
4. When the beets are cool enough to handle (but still warm), peel them by rubbing their skins with a paper towel. (The skin should come off easily and the paper towel will help keep your hands from staining.) Cut off the stems and roots.
5. Cut the beets into slices, halves or quarters, and drizzle them with the vinegar. Let them absorb the vinegar for 10 minutes, then drizzle with the olive oil and a light sprinkling of salt and pepper.
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