Roasted Beets
Ingredients
4-6ea - Beets, depending on size and how much you like beets. Color is preferential I like the multicolor beets, they’re great here in MI.
4oz- fresh thyme
2oz- fresh oregano
2oz- fresh rosemary
2oz- black peppercorns
2oz- whole coriander
4ea- bay leaf
1tsp- clove
1ea – cheap bottle of cabernet
1ea- orange
½ C- brown sugar
- Tools
4” or deeper baking pan
Aluminum foil
Cheese cloth
Butchers twine
Measuring utensils
Method
- Prepare your beets by washing them. Prepare the sachet.
- Lay out cheesecloth two sheets thick and encapsulate all the dry ingredients and fresh herbs in the cheese cloth. This step is so that we can use the braising liquid left from the beets for another dish.
- In the roasting pan, place the beets and the sachet. Combine the brown sugar with the wine and some water whisking it to dissolve the sugar a bit. Heat helps.
- With everything homogenized, poor in the liquid and fill until little to none of the beet is not submerged.
- Wrap tightly with foil and place into a 375-degree oven 1.5 – 2 hours depending on the beets, your oven and so on and so forth.
- The tried and true done test is the handle of a dinner spoon. If it slides effortlessly through the beet, all is well and done. Uncover and allow to cool down uncovered for about an hour.
- Once cool, with a clean towel (gloves are a good idea) peel the roasted beets by gently rubbing off the skin with the towel.
- Once peeled, refrigerate for later use. Or eat one, they’re your beets. The sachet goes in the garbage, and the braising liquid can be used as a soup base, add it to a vinaigrette or braise it again. The point is that by wasting less we are tasting more.