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Categories:Viewed: 5 - Published at: 5 years ago
Ingredients
- 22 young beets, about the size of an apricot (Craft uses a combination of red, gold and chiogga beets), trimmed and scrubbed
- 4 tablespoons extra-virgin olive oil, plus more for garnish
- Kosher salt and freshly ground pepper
- 2 teaspoons thinly sliced chives
- Fleur de sel
Method
- Preheat oven to 325 degrees.
- In a large bowl, toss the beets to coat with the olive oil and season with salt and pepper.
- Wrap beets in aluminum foil, keeping the different color varieties separate.
- Put aluminum pouches in the oven and roast about 1 hour until tender, when easily pierced with a paring knife.
- Remove from oven.
- While beets are still slightly warm, remove the outer skin by rubbing them gently with a towel.
- To serve, preheat oven to 350.
- Warm olive oil in a saute pan over medium heat.
- Add beets.
- Place in the oven.
- Heat through, about 10 minutes, drain on paper towels to remove extra olive oil and arrange on a plate.
- Sprinkle with chives and a few pinches of fleur de sel.
