Ingredients
- 1 pound beets (red, chioggia, golden, or white)
- 1 teaspoon vinegar (red wine, sherry, or white wine vinegar)
- 1 teaspoon to 2 teaspoons extra-virgin olive oil.
Preparation
Baking Directions:
Trim the greens to 1/2 inch from 1 pound beets (red, Chioggia, golden or white).
Wash thoroughly.
Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with salt.
Cover tightly and bake the beets in a 350°F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size.
Uncover and cool.
Cut off the tops and roots and slip off the skins.
Cut the peeled beets into small wedges or 1/4-inch dice and sprinkle with 1 teaspoon vinegar (red wine, sherry or white wine vinegar) and salt.
Let stand for a few minutes to allow the beets to absorb the flavor.
Taste and add more salt or vinegar as needed.
Toss with 1 to 2 teaspoons extra-virgin olive oil.
Serve alone, or with other salads.
Tips:
VariationsSubstitute fresh orange juice for some of the vinegar and toss with grated orange zest.
Toss with 1 tablespoon chopped fresh herbs such as mint, tarragon or cilantro.
Add 1/2 teaspoon grated fresh ginger with the olive oil.
Bake the beets with 1 teaspoon fennel or cumin seeds sprinkled over them.
Toss with a small amount of nut oil instead of olive oil.
Walnut oil is particularly tasty with beets.