Roasted Chioggia beets

Time 1 hour 10 minutes
Yields Serves 4
Roasted Chioggia beets

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


Roast 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.


When 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.


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

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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