Published December 5, 2020
I’ve been making roasted beets to add to salads lately and it had been a while so I’d forgotten how good they are.
This is originally from Thomas Kellar’s “Bouchon Cookbook”.
Take 3-4 beets, trim the greens down to about 1/4" off the top. Trim the trailing root end a bit. Wash them. Don’t peel.
Wrap them in AL foil and add 3 tbsp oil and 3 tbsp water and salt and pepper. Wrap them up and put them on a cookie sheet.
Roast for 90 minutes at 375F.
Take them out and let them cool a bit.
When you can handle them, peel them by taking paper towels and sloughing off the outer skin. They peel very easily at this point.
Cut them in quarters or eighths and put in a container. To the container add 1 tbsp red wine vinegar and 2 tbsp orange juice (per 3-4 beets in container).
You can scale this up linearly with the number of beets. Still roasting bundles of 3-4 beets at a time.
It’s great in a cold salad (though the beet color gets everywhere so plate accordingly) and good just plain. If you like beets that much.