Roasted Chioggia Beets
- Ready In:
- 12hrs 30mins
- 8 small chioggia beets
- 3 tablespoons canola oil plus 1 1/2 teaspoons canola oil
- 10 black peppercorns
- 2 garlic cloves, crushed and peeled
- 6 fresh thyme sprigs
- 4 teaspoons kosher salt, more to taste
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons sherry wine vinegar, divided
- Preheat oven to 400 degrees F; wash beets and trim stems to within 1 inch.
- Place beets on a large sheet of aluminum foil, toss with 3 tablespoons oil, peppercorns, garlic, thyme, and salt.
- Wrap in the foil, place on a baking sheet, and roast until tender, 25 to 50 minutes (depending on the size of the beets).
- Once beets are cool enough to handle, rub each with a paper towel to remove skin; trim off stems and roots.
- Place beets ina bag, season with half the olive oil, half the sherry vinegar, and a pinch of salt; vacuum seal.
- Refrigerate beets and allow to marinate 8 to 12 hours.
- Just before serving, season with remaining olive oil and sherry vinegar.
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