Whenever beets show up at the market, I always prepare them using Alice Water’s recipe for lightly pickled beets from Chez Panisse Vegetables.
(medium sized; try to shoot for the same size so they’ll cook for the same amount of time)
Extra virgin olive oil
Heat the oven to 400°F with the rack in the middle.
Wash and trim the beets so the stems are about ½- inch and the roots about 2 inches or less.
Place the beets into a single layer in a baking dish and add an inch of water. Cover the container with a heat-safe lid (or aluminum foil) and pop it in the oven for about an hour or until the beets are easily pierced with a knife (~45 minutes for the little ones, ~75 minutes for the big ones).
Cool the beets before slicing off the tops and long tails and peeling the skins and long tails.
Chop the beets into bite-size pieces and season to taste with salt, pepper, and a liberal splash of balsamic vinegar.
Marinate the beets for at least 30 mintues, stirring once or twice, before adding a generous glug of extra virgin olive oil.
You can store the beets in a sealed container in the fridge for up to a week.
Calories from fat94
Calories from saturated fat13.1
Total Fat10.5 g
Saturated Fat1.5 g
Trans Fat0.0 g
Polyunsaturated Fat1.2 g
Monounsaturated Fat7.5 g
Total Carbohydrate13.2 g
Dietary Fiber2.4 g
contain nitrates and pigments that may help to lower blood pressure and increase athletic performance!