Roasted Chioggia Beets

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READY IN: 12hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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