My husband lurvs beets, so whenever they show up in my CSA box, I always prepare them using Alice Water’s recipe for lightly pickled beets from Chez Panisse Vegetables. Me? I’m not a super fan of beets, but this recipe works so well that even I will happily down a few — and not just so I can change the color of my pee to a pretty shade of red. These beets are tasty!
Here’s what I gathered to serve 4 people:
- 6-7 medium sized beets (try to shoot for the same size so they’ll cook for the same amount of time)
- Kosher salt
- Freshly ground pepper
- Balsamic vinegar
- Extra virgin olive oil
Here’s how I made them:
I preheated the oven to 400 F and I washed and trimmed the beets so the stems were about ½ an inch.
I had two different bunches of beets so they weren’t even close to being uniform in size. I could have baked two separate batches but that’s a pain in the keister. Instead, I ended up taking the smaller beets out earlier and letting the larger beets bake for 30 more minutes.
I placed the beets into a baking dish and added an inch of water. I covered the container with a lid (or aluminum foil) and popped it in the oven for about an hour…
…or until the beets were easily pierced with a knife (~45 minutes for the little ones, ~75 minutes for the big ones).
I let the beets cool before I sliced off the tops and peeled of the skin and long tails. Then, I chopped them into bite-size pieces…
…and seasoned them with salt, pepper, and a generous glug of balsamic vinegar.
I marinated the beets for at least 30 mintues, stirring once or twice,…
…before I add a generous glug of extra virgin olive oil.
Per Ms. Waters, if you don’t wait to add the oil, the vinegar won’t penetrate the beets properly and they won’t taste as good.
These beets are yummy eaten as is or thrown into a bunch of composed salads. Don’t be alarmed if your poop and pee turn pink. You don’t have a kidney infection or a GI bleed — it’s just another stupid human trick.