Here's a great way to slow-roast root vegetables to lock in the flavor and caramelize the natural sweetness. Once cooled and peeled, these beets are great additions to salads or side dishes.
Steps
1
Roasting the Beets
Ingredients
4 to 5 medium beets, whole and unpeeled
1/4 cup vegetable stock
1 lemon, juiced
2 sprigs fresh thyme
First, gather and prepare your mise en place.
Preheat the oven to 275°F (135°C).
Scrub the beets well. In medium bowl, toss the beets with the vegetable stock, lemon juice and the thyme sprigs. Forming a tin foil boat, wrap the beets so they have some room to steam in their own juices within the tin foil and tighten the edges.
Place the package on a sheet pan and cook for 45 to 65 minutes (depending on size of beets). The beets are done when they are fork–tender. When done, allow to cool in the bag. This will help the skins loosen up for peeling (optional).
2
Finishing the Dish
Ingredients
3 tbsp sherry vinegar
sea salt, optional
freshly ground black pepper, to taste
2 tbsp fresh chives, minced
If skinning red beets, it is a good idea to wear gloves to avoid staining. Try not to peel off skins under water—you will lose much of the flavor gained from the slow cooking process.
To finish the dish, cut the beets into wedges, toss with sherry vinegar, the optional sea salt, freshly–ground pepper and minced chives.
Serve as a side dish or as the base to a salad with grapefruit, arugula and Cashew Cream Cheese
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Hello, Purity: I also enjoy roasting my beets in parchment paper, and they roast beautifully and caramelize well. No need to peel them, as when finished roasting, the skin peels off easily. I think the roasting bags will work well. Enjoy. Char
Char N • Rouxbe Staff •Hello, Purity: I also enjoy roasting my beets in parchment paper, and they roast beautifully and caramelize well. No need to peel them, as when finished roasting, the skin peels off easily. I think the roasting bags will work well. Enjoy. Char