Marinated Roasted Beets
- Yield 4 servings
- Prep 10 minutes
- Cook 1 hour
- Total 1 hour 20 minutes
Marinated Roasted Beets sits in the Snacks section of Regbie. The card serves 4 servings. Plan on 1 hour 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 6-7 medium sized beets, try to shoot for the same size so they’ll cook for the same amount of time
- Kosher salt
- Freshly ground pepper
- Balsamic vinegar
- Extra virgin olive oil
Method
Warm the oven to 400 ° F with the rack in the middle.
Wash and trim the beets so the stems are about ½- inch and the roots about 2 inches or less.
Set the beets into a single layer in a baking dish and add an inch of water. Lid the container with a heat-safe lid (or aluminum foil) and pop it in the oven for about an hour or until the beets are easily pierced with a knife (~45 minutes for the little ones, ~75 minutes for the big ones).
Cool the beets before slicing off the tops and long tails and peeling the skins and long tails.
Cut the beets into bite-size pieces and season to taste with salt, pepper, and a liberal splash of balsamic vinegar.
Marinate the beets for at least 30 mintues, stirring once or twice, before adding a generous glug of extra virgin olive oil.
You can store the beets in a sealed container in the fridge for up to a week.
Kitchen notes
- These beets are lively eaten as is or thrown into a bunch of composed salads.
- Don’t be alarmed if your poop and pee turn pink.
- You don’t have a kidney infection or a GI bleed – it’s just another stupid human trick.
