Marinated Roasted Beets
Whenever beets show up at the market, I always prepare them using Alice Water’s recipe for lightly pickled beets from Chez Panisse Vegetables. I store them in the fridge and they're a delicious anytime tangy snack!
Servings: 4 servings
Ingredients
- 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
Instructions
- Heat the oven to 400°F with the rack in the middle.
- Wash and trim the beets so the stems are about ½- inch and the roots about 2 inches or less.
- Place the beets into a single layer in a baking dish and add an inch of water. Cover the container with a heat-safe lid (or aluminum foil) and pop it in the oven for about an hour or until the beets are easily pierced with a knife (~45 minutes for the little ones, ~75 minutes for the big ones).
- Cool the beets before slicing off the tops and long tails and peeling the skins and long tails.
- Chop the beets into bite-size pieces and season to taste with salt, pepper, and a liberal splash of balsamic vinegar.
- Marinate the beets for at least 30 mintues, stirring once or twice, before adding a generous glug of extra virgin olive oil.
- You can store the beets in a sealed container in the fridge for up to a week.
Notes
- 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.
- Per Ms. Waters, if you add the oil too soon, the vinegar won’t penetrate the beets properly and they won’t taste as good. So don’t dress with olive oil until you’re ready to eat!
Nutrition
Calories: 84kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Fiber: 3g | Sugar: 8g