Once you’ve roasted the beets this is simple. Drizzle on extra-virgin olive oil and balsamic vinegar, sprinkle with salt, and serve. This would be a good dish to showcase any special ingredients you may have like kosher salt or a peppery bright green olive oil. An aged balsamic vinegar helps, too. I’m not suggesting artisan balsamic vinegar, which I’ve never had, though if you have the budget go for it. I use Trader Joe’s balsamic vinegar or the Costco Kirkland brand.
See my previous post for a detailed step-by-step guide on how to roast beets.
- 1½ pounds beets
- 2 tsp. balsamic vinegar
- 2 Tbs. extra-virgin olive oil
- ⅛ tsp. salt or to taste
- To roast beets, start by trimming the greens, leaving 1" of stem on top.
- Do not trim the root.
- Make an aluminum foil roasting packet by folding aluminum foil over about three medium beets at a time.
- Or place the beets in an ovenproof stockpot and place the lid on the stockpot.
- Place the foil packet or the stockpot in a 375 degree oven.
- Roast for one hour, then check the beets with a fork.
- They are done when the fork goes easily into the middle of the beet.
- After one hour, check the beets every 15 minutes until they are done. They will probably take between one and one and half hours, unless they are extremely large.
- Cool beets.
- To skin the beets, either protect your hands using gloves or a paper towel or cloth, or accept that you will need to scrub the pink off your hands afterward.
- The skin will rub easily off the beets.
- To serve beets: Slice each beet in half, then into ½ " thick rounds. If the beets are especially large, you may want to cut them into quarters.
- Drizzle olive oil over the beets, then balsamic vinegar, then sprinkle with salt.