Wednesday, 19 August 2015

Marinated Roasted Beets

This is a very tasty beet salad that is served cold. It is a great make ahead dish. I have made this with a variety of beets from my garden but if you only can find red beets that works well too.


3 lbs assorted beets, red, candy-striped and golden ( or just red)

2 heads garlic, halved

15 sprigs of fresh thyme

1 Cup white wine

1 Cup water

½ teaspoon Kosher salt

Pre-heat oven to 400 degrees

In a large baking dish combine beets, and next 5 ingredients.

Cover with foil and bake for 1-2 hours until beets are tender when knife inserted in the middle.

Remove from oven and let cool enough to handle the beets.

With a paper towel or paring knife remove skins from beets.

Cut into ¼ inch slices.

Dressing for Beets:

1 teaspoon Kosher salt

½ Cup sherry vinegar

¼ Cup minced shallots

¼ Cup extra-virgin olive oil

1 Tablespoon fresh chopped thyme

½ teaspoon ground black pepper

In a large bowl combine all of the dressing ingredients.
Add beets and stir.
Serve immediately if you wish but I usually make this ahead of time to allow all the flavours to marry with the beets!

Clean and trim beets. Add water, wine. thyme, HALVED GARLIC HEADS (I forgot to halve the heads), and salt to the beets in a large baking dish. Cover with tin foil and bake in 400 degree oven until knife tender.

Remove from oven and allow to cool down a bit before slicing.

Slice up beets.

Add dressing ingredients to beets. Stir well to combine.

Serve right away or place in fridge. Lasts up to 3 days.

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