for 1 1/2 pound of beets
1 1/2 pound of beets
1/4 cup water
1/2 teaspoon kosher salt, plus more to taste
pinch of granulated sugar
1 tablespoon olive oil, nut oil, or unsalted butter at room temperature
up to 1 tablespoon red wine vinegar, freshly squeezed lemon juice or orange juice
1 tablespoon chopped fresh parsley, chives, or dill
freshly ground black pepper (optional)
Preheat the oven to 375º F. Trim the beet stalks within 1-inch of the beet and leave the root end intact. Wash the beets without tearing the skin. Place the beets in an 8x8-inch baking dish. Add the water and cover tightly with foil. Bake until the beets are tender and can easily be pierced with a knife, anywhere from 45 minutes to 1 1/4 hours depending on the size of the beets. Remove from the oven and allow the beets to cool, about 20-25 minutes. When the beets are cool enough to handle, slip off the skins while wearing disposable gloves (if you don't want your hands "beet" red). Using a paring knife, trim the stem and root ends. Slice or quarter the beets, place them in a bowl, and toss them with the butter or oil, vinegar, herbs, and salt and pepper (if using) to taste. Serve warm or at room temperature. Enjoy!
*Note: When preparing beets of different color, make sure you use separate pans for each color.
Printed from thegalleygourmet.net