Roast Beets

Adapted from James Peterson’s Cooking

This delicious and beautiful dish is easy to make, and I dare you not to like it.  Just remember – beet juice stains, so take off the white cashmere sweater before you start cooking.

  • 6 medium beets
  • 1/4 cup wine vinegar
  • 4 T butter
  • Salt
  • Pepper
  • 1 T finely chopped parsley

Cut off any greens at the root.  (Save them for a terrific stir fry – they taste great and turn tofu pink!)  Scrub the beets, then place on a baking pan in the oven. Set oven to 400 degrees F.  You don’t need to preheat.  Cook for about an hour (bigger beets take longer) or until a probe slides in easily.

While the beets are cooking, boil the vinegar down to about half, then whisk in the butter until melted and well mixed with the vinegar.  Season with salt and pepper. Set aside.

Hold the hot beets in an old kitchen towel and peel with a paring knife and your fingers.  Slice the beets into rounds about 1/4″ thick and place in a bowl.  Toss beets with the vinegar butter mixture.  Sprinkle the parsley over the top and serve warm.

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