Roasted Beets

Yield: 4-6 side servings

 

Ingredients

12 beets, each approximately 8” in circumference, a total of approximately 3.5 pounds

3 tablespoons grapeseed oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

 

Sauce 1

2 tablespoons balsamic vinegar

4 tablespoons freshly squeezed orange juice

 

Sauce 2

2 tablespoons raspberry vinegar

4 tablespoons freshly squeezed orange juice

1/2 teaspoon peeled and grated ginger

 

Sauce 3

2 tablespoons raspberry vinegar

4 tablespoons freshly squeezed orange juice

1 ½ teaspoons minced fresh thyme leaves

 

Garnishes

Thyme leaves and flowers

Chopped pecans

Chopped pistachios

Crumbled Feta cheese

Crumbled goat cheese

 

Steps

Day 1

1. Place all of the ingredients of the desired sauce in a bowl.
2. Stir.
3. Chill in icebox overnight.

Day 2

1. Preheat oven to 425° F.
2. Prepare a baking sheet by lining it with parchment paper.
3. Scrub each beet thoroughly.
4. Peel beets.
5. Cut beets in half. Cut each half into 3 wedges. The objective is to have all of the wedges approximately the same size so that they will roast in approximately the same amount of time.
6. Place beets in a medium-sized mixing bowl.
7. Sprinkle beets with grapeseed oil, salt, and pepper.
8. Toss beets to coat.
9. Place the beets on prepared baking sheet in a single layer.
10. Roast for 30 minutes.
11. Remove beets from oven and turn wedges over.
12. Return to oven. Roast an additional 30 minutes or until the beets are fork tender.
13. Warm prepared sauce.
14. Remove beets from oven.
15. Place in clean mixing bowl.
16. Add sauce to beets. Toss to coat beets.
17. Place in serving bowl.
18. Garnish as desired.
19. Serve.