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Roasted Chioggia beets

Time 1 hour 10 minutes
Yields Serves 4
Roasted Chioggia beets
1

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

2

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.

3

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.

4

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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