This is a bare-bones recipes, meant to be tailored to your liking. Some of my favorite additions include thinly sliced onion, shaved fennel, crumbled gorgonzola, fresh goat cheese or good Greek feta. Other good ingredients to add: pomegranate arils, orange segments, toasted walnuts. Toss in greens to make it a more traditional salad.
- 4 medium golden beets
- Extra-virgin olive oil
- White balsamic vinegar
- Sea salt
- Freshly ground black pepper
Heat the oven to 400 degrees F.
Wash the beets under cold running water, taking care to scrub off any dirt or grit. Trim the roots, and cut off the stems and leaves. If the leaves are fresh, set them aside (I sauté them with garlic in olive oil or toss them in soup). Place the bulbs upright in a small oven-proof baking dish. Drizzle about 3 tablespoons of oil over the beets and cover with foil. Bake for about 45 minutes, or until tender. A cake tester inserted into a beet should meet with little resistance. Remove from the oven, uncover, and let sit until cool enough to handle.
Transfer the cooled beets to a cutting board. Reserve the liquid in the baking dish. Scrape the skin off the beets and cut them lengthwise into wedges. Leave them as wedges or cut the wedges in half crosswise into bite-size pieces. Place them in a bowl.
Drizzle a couple of tablespoons of white balsamic vinegar into the reserved beet liquid and whisk until emulsified. Season with a generous pinch of salt and some freshly ground pepper and whisk until combined. Pour the beet dressing over the beets and gently mix until all the beets are nicely coated. Serve warm.