The faint sweetness and low acidity of balsamic vinegar is a perfect foil for the earthy taste of beets. For the recipe, there's no need to invest in an expensive real balsamic vinegar (labeled "tradizionale"); a decent mass-produced commercial brand works just fine. Baking, rather than boiling, the beets brings out their robust flavor.
生动的彩色甜菜“流血”,所以保持juices in while they cook, leave on the skins, the "tails" or rootlike wisps on the bottom, and at least an inch of the green stems. After they're cooked, peel the beets over a bowl or a thick layer of paper towels, since beet juice stains are nearly impossible to remove from wood or plastic surfaces.
Karen loves beets and is happy to make a meal of this dish, with the main course there "just as an excuse." Two of the good "excuses" to serve alongside are David's Famous Fried Chicken or Herbed Pinwheel Pork Loin.
Ingredients
Makes 4 servings
Step 1
1. Preheat the oven to 350°F.
Step 2
2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
Step 3
3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
Step 4
4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
Step 5
5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.
Copyright 2000 by David Waltuck and Melicia Phillips
Used by Permission of Workman Publishing Co. Inc., New York
All Rights Reserved
No Portion of this Publication May be Reproduced Without Written Permission of Workman
Leave a Review
Reviews (10)
Back to TopHow many grams are a serving? Wanting to know because of calories.
Rosana Rodriguez
Toronto
9/26/2017
I like how roasting concentrates the flavor of the beets. I was pretty liberal with the balsamic vinegar (just splashed it on, no real measuring) plus I added some orange zest and subbed out smoked Alder salt for regular sea salt the second time around. Good!
Kyleyzee
Toronto, Canada
2/2/2015
Beets and balsamic go together very well. BUT beets in this recipe should be roasted rather than steamed. Skins would be easy to remove and flavor would be far stronger. Basically a disappointment, but what can one expect from a "staff meal"?
dakcook
Adirondack Mts. of NY
11/7/2014
This dish did not turn out very well. The skins on the beets were not easy to remove. I have found a better recipe on Epi for beets with carrots, but alas, it seems to have been removed. Not worth making again.
Anonymous
Vancouver, BC
4/30/2011
This was good but was calling for additions. I used it on a spinach salad with goat cheese and walnuts and it was very nice but i think the vinegar might be a little much if served on its own. I boiled the beets.
binkbonk
10/29/2010
I only had about 5 small beets, so I sliced and added 3/4 of a big sweet onion and two small diced apples. I started the beets and onions - took about 45 minutes before the beets were tender. I added the apples and baked another 15 minutes. It was really good hot, even better cold the next day, and I used the last little bit on a turkey sandwich. I think it would really be good in a turkey and cheese wrap - will try that next time.
Anonymous
Bradenton, FL
1/8/2010
These are good. The recipe is easy but beets, as always take a long time to cook. I boiled them instead of roasting. Nice flavor.
bozzo27
NYC
7/22/2009
Easy to make and yummy. It was even better the next day.
Helenagay
Newbury, VT
12/3/2008
I find this amusing they list this in their "Rosh Hashanah and Yom Kippur Guide" and list it as pairing with fried chicken or pork...ha! Sounds like a good recipe though, will give it a try.
Anonymous
MN
9/27/2008
I find it amusing they list this as a part of the "Rosh Hashanah & Yom Kippur Guide" and list it as pairing with pork or fried chicken...ha! Sounds like a good beet recipe though.
Anonymous
MN
9/27/2008
See Related Recipes and Cooking Tips
-
A High-Class, High-Holiday Rosh Hashanah Feast
Jazz up your Rosh Hashanah menu with this sophisticated meal from chef David Waltuck.
