I’ve always loved roasted beets. I was looking for something a little different from what I have done in the past. These beets are infused with a tangy-sweet flavor after being roasted in vinegar with fresh herbs. They emerge from the oven perfectly seasoned and add beautiful color to any salad. The beets are moist, tender, and as Chef Jaime Malone says “they are dressed from within.”
Mana Foods had some pretty golden beets, so with this recipe in mind, I brought a few home and popped them in the oven.
So simple. Rice vinegar, water, salt, a bit of sugar and some herbs and garlic. It takes just 5 minutes hands on time while the remainder is spent in the oven (I used my toaster oven).
You could eat the beets alone, with a drizzle of good olive oil and some Maldon sea salt and pepper. I made a big salad with some homegrown tomatoes and crunchy cucumbers, sprinkled a bit of feta cheese over the salad, and used my favorite dressing.
Vinegar-Roasted Beets
Food & Wine Magazine
Ingredients
1 1/4 cups rice vinegar (unseasoned)
1 1/4 cups water
1 tablespoon sugar
1 tablespoon kosher salt
1 1/2 pounds small beets
2 thyme sprigs
2 garlic cloves, crushed
1 bay leaf
Preparation
Preheat the oven to 425°. In a large, deep oven proof baking dish, whisk the vinegar with the water, sugar and kosher salt. Add the beets, thyme, garlic and bay leaf. Cover the baking dish with heavy-duty foil and roast for about 50 – 60 minutes, until tender, turning halfway through the cooking time. Remove the beets from the baking dish, and let cool completely, then peel and slice into rounds or wedges.
*If you have a toaster oven that will accommodate the baking dish, by all means use it. There’s no need to pre-heat the toaster oven.