Beets are wonderful and delicious and this is a great way to prepare them for use later in the week – add to salads or enjoy as a side dish. Adjust portions according to how many beets you have. Also, don’t throw away the beet greens, they’re also delicious and can be prepared like any other green.

Ingredients

• 12 golf ball-sized beets, stems and leaves removed (about 1-1/2 pounds total)
• Salt
• 1-2 tablespoons red wine, black currant or balsamic vinegar
• Approx. 1/4 cup extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)

Preparation

Preheat the oven to 375 degrees.

Scrub the beets, trim the stem ends flat, and cut off the tails. Place in a wide baking dish, about as deep as the beets are tall, and add 1/4 inch of water. Cover tightly and bake until they feel barely tender through, about 25 minutes {figure more or less time for larger or smaller beets}; don’t overcook. To test for doneness, use a cake tester, bamboo skewer, or the tip of your skinniest paring knife and stab to the center of a beet. Remove from the oven and leave covered for 5 minutes to finish cooking.

Uncover the beets, rub off the skins, and trim the ends again. Cut into slices or wedges and taste; they should be nutty-tender with a subtle, mineraly sweetness. Place in a bowl, season lightly with salt and about a tablespoon of vinegar, and fold to distribute. Fold in olive oil to coat well. Taste again. The seasonings should flatter, not overwhelm, the subtle beet flavor you first tasted.

Stir and taste again just before serving. The beet flavor tends to become stronger as the beets cool, and they seem sweeter. If not serving the same day, cover and store refrigerated. The beets will keep for up to a week.

Adapted from The Zuni Cafe Cookbook by Judy Rodgers

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