Roasted Marinated Beets With Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 1 |
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I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient. Ingredients:
2 1/2 lbs beets, washed & tops removed |
raspberry vinegar |
1 1/2 tablespoons butter |
2 tablespoons honey |
salt and pepper (to taste) |
1/2 cup red wine or 1/2 cup raspberry vinegar |
1/4 cup honey |
3 shallots, finely diced |
1/2 cup grapeseed oil |
salt and pepper (to taste) |
Directions:
1. Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
2. For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
3. *The beets will be even better the second day.
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