1 lb. beets
1 1/2 tbsp. olive oil
2 tsp. (or to taste) white balsamic vinegar or other light vinegar
pinch of fresh ground pepper
pinch of sea salt
fresh basil, chopped
Preheat an oven to 350 degrees F.
To clean the beets, trim the stems, leaving about an inch. Leave the roots or tails intact. Wash thoroughly in cold water.
Place in a baking pan or dutch oven in one layer and add enough water for about a half inch (about 1/2 cup). Seal tightly with foil or a well-fitting lid. Roast, fully covered, for about 1 hour for medium sized beets (45 minutes for small; 1 1/4 hours for large ones). They are done when a fork or skewer easily pierces one through.
Remove and let cool to serving temperature. We love them room temperature. When ready to serve, cut off a bit of the root and stem ends and gently remove the skin with your fingers (beets will stain your fingers temporarily). Cut them into quarters. Drizzle gently with olive oil and vinegar. Sprinkle with basil, salt and pepper.
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