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Whole Wood-Roasted Beets

Serves 6 18 small summer beets (roughly the size of golf balls) 1 bunch fresh thyme 4 garlic cloves, peeled and finely chopped 6 T extra virgin olive oil 3 T vinegar (balsamic or herb wine vinegar) Juice of 1 lemon Course sea salt 1 T freshly ground black pepper Preheat the oven to 425 degrees. Remove the beet leaves 1 1/4 in. from the bulb, and save for further recipes or dispose of them. Keep the root tail of the beets intact. Wash the beets thoroughly, dry, and then put in a bowl. Pull the leaves from the majority of the thyme stalks. Keep a few stalks whole. Mix the garlic and thyme leaves and stalks with the olive oil, vinegar, and lemon juice, add the seasonings, and then pour over the beets. Turn over and over in the marinade, and then place in a baking dish. Bake for 20 minutes. Turn the beets over then bake for a further 20 minutes or until cooked. Watch out because this recipe can be tough on your favorite pans! Serve warm. From The Café Cook Book by Rose Gray and Ruth Rogers

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