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.



Ingredients:

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!

Print Recipe:Marinated Roasted 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.