Ingredients
1 or 2 bunches of fresh beets with around 3 evenly-sized beets
Garnish
Salt
Balsamic vinegar
Olive oil
Pine nuts
Greens
Directions
1. Preheat oven to 400 degrees Fahrenheit. See note.
2. Cut the tops leaving enough room to grab them. Scrub the beets. Wrap the wet beets loosely in aluminum foil. Small beets can be wrapped together, and larger beets can be wrapped individually.
3. Place the wrapped beets on a rimmed baking sheet. Roast for 50 to 60 minutes or until the beets are tender and a skewer goes in easily or they reach an internal temperature of 205-210 degrees. Small beets will cook more quickly than large beets. Remove the beets from the oven and allow to cool enough to handle.
4. Allow the beets to cool. Using paper towels, gently rub the skin away.
5. Cut the beets into cubes, sprinkle with salt and toss on balsamic vinegar. Garnish with olive oil, pine nuts, and greens.
Notes
- The beets can be cooked at various temperatures. Beets will cook more slowly at lower temperatures and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching.
- If the beets start to look dry or have scorched bottoms, dribble a tablespoon of water over the beets before re-wrapping.
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