Printer-friendly versionIngredients
2 bunches of medium beets (about 8)
Sea salt
1-2 tablespoons Frantoia Extra Virgin Olive Oil
1 1/2 to 2 tablespoons Rubio
Freshly ground black pepper
Preheat oven to 400 degrees
Trim greens from each beet. Place beets in a roasting pan in which they fit tightly, season with about 1 tablespoon of salt and drizzle with olive oil. Add water to pan to come up to about 1/2 inch. Cover the pan with aluminum foil, and roast for 1 hour, or until beets are tender when pieced with the tip of small knife. Remove beets from the oven and let them cool until just able to handle. Then rub or pare off the skins. Slice into 1/3-inch wedges. Let cool to room temperature.
Arrange beet wedges on a platter, and sprinkle with freshly ground black pepper. Drizzle Rubio over the beets, and then drizzle olive oil.Ingredients
- 2 bunches of medium beets (about 8)
- Sea salt
- 2 tablespoons Frantoia Extra Virgin Olive Oil or Laudemio Marchese de Frescobaldi
- 1 1/2 to 2 tablespoons Rubio Aged Balsamic Vinegar
- Freshly ground black pepper
Preheat oven to 400 degrees
Trim greens from each beet. Place beets in a roasting pan in which they fit tightly, season with about 1 tablespoon of salt and drizzle with 1 tablespoon olive oil. Add water to pan to come up to about 1/2 inch. Cover the pan with aluminum foil, and roast for 1 hour, or until beets are tender when pieced with the tip of small knife. Remove beets from the oven and let them cool until just able to handle. Then rub or pare off the skins. Slice into 1/3-inch wedges. Let cool to room temperature.
Arrange beet wedges on a platter, and sprinkle with freshly ground black pepper. Drizzle Rubio over the beets, and then drizzle remaining olive oil.
