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Vegetables, Vegetarian

Roasted Chioggia beets

There is no shortage of culinary advice floating around today -- in books, on television and on the Internet -- but I think there's good reason to be a bit skeptical of kitchen tips no matter their source. When you ... Read more

Total time: 1 hour, 10 minutes plus marinating time | Serves 4
  • 8 small Chioggia beets
  • 3 tablespoons plus 1 1/2 teaspoons (50 grams) canola oil
  • 10 black peppercorns
  • 2 garlic cloves, crushed and peeled
  • 6 thyme sprigs
  • 4 teaspoons (20 grams) kosher salt, plus more to taste
  • 2 tablespoons (30 grams) extra-virgin olive oil, divided
  • 3 tablespoons (40 grams) sherry vinegar, divided

Step 1Heat the oven to 400 degrees. Wash the beets and trim the stems to about 1 inch.

Step 2Roast the beets. Place the beets on a large piece of aluminum foil. Add the canola oil, peppercorns, garlic, thyme and salt, tossing to combine. Wrap the beets in foil and place on a baking sheet. Roast the beets until there is no resistance when they are pierced with a sharp knife, 25 to 50 minutes (timing will vary depending on the size of the beets). Remove from the oven and cool slightly.

Step 3When the beets are cool enough to handle, rub each warm beet with a paper towel to remove the skin. Trim away the stems and roots. Place the beets in a vacuum-pack bag and season with half of the olive oil and sherry vinegar and a pinch of salt, or to taste. Vacuum pack on high.

Step 4Refrigerate the beets for 8 to 12 hours to develop the flavors. Season with remaining olive oil and sherry vinegar just before serving.

Note: This recipe calls for a vacuum-pack sealer. You can substitute a sealable plastic bag for this recipe, pressing out the air by hand.
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