“Chioggia beets are an heirloom variety originally from Italy. They can be found in farmers markets or specialty grocery stores. They are small and the insides consist of red and white rings. You can substitute any small beet for this recipe. This one also calls for a vacuum sealer, but if you do not have one, you can get the same effect with any resealable bag. Just be sure to squeeze out as much air as possible. Recipe adapted from Thomas Keller, LA Times.”
READY IN:
12hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F; wash beets and trim stems to within 1 inch.
  2. Place beets on a large sheet of aluminum foil, toss with 3 tablespoons oil, peppercorns, garlic, thyme, and salt.
  3. Wrap in the foil, place on a baking sheet, and roast until tender, 25 to 50 minutes (depending on the size of the beets).
  4. Once beets are cool enough to handle, rub each with a paper towel to remove skin; trim off stems and roots.
  5. Place beets ina bag, season with half the olive oil, half the sherry vinegar, and a pinch of salt; vacuum seal.
  6. Refrigerate beets and allow to marinate 8 to 12 hours.
  7. Just before serving, season with remaining olive oil and sherry vinegar.

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