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Sneaky Pete's Amazing Beets
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Join Date: May 2009
Posts: 94
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Description:
Beets are so underrated. I make these EVERY week! I stand in front of the fridge and eat them out of the bowl like candy. Everyone else in my family thinks that's weird, but they like them too.
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| Other: |
Ingredients: |
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Time:
2 hours (including roasting time)
Difficulty:
Easy
Serving Size:
1 if its me, or 6 for your average beet consumer
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- 3 large beets
- 1/3 cup mild white vinegar (white balsamic, white wine, or champagne, etc.)
- 2 Tbp very good olive oil
- 1 scant tsp djon mustard
- 1 Tbsp honey
- 1 tsp herbs de provence (a must for this recipe)
- Kosher salt, fresh pepper to taste
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| Preparation: |
- Prior to roasting -- wash and trim any greens or whiskers off your beets. Line a baking dish with foil. Place your beets lovingly on the foil. Poke them with a fork, but apologize for doing so, and then cover with another blanket of foil to seal.
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| Instructions: |
- Roast the beets in a 375 oven for about 1.5 hours, or until a knife inserted to the center goes in very easily. Take them out of the oven and let them sit to cool until they can be handled -- about 30-45 min. The peel should slip off as you run them under the tap. If they don't, just peel the skin off with a paring knife. The juice will color your hands, but it will wash off easily.
- Slice the beets into 1/4 to 1/3 inch rounds, and cut those in half again, if the beets are really big, and put them into a small bowl.
- Place all of the other ingredients into a jar with a tight lid and then shake shake shake. Taste for salt, pepper, tanginess, sweetness and adjust.
- Pour the mixture over your warm beets, and toss.
- They're really good right away, but they're even better refrigerated after a few days. Stir them now and again to redistribute the marinade.
- I like to serve them as an alternative to a cold salad, just be sure to serve them in a little seperate salad bowl so that they don't color everything on your plate hot pink/red.
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