I made up this "recipe" last night on the fly while at the grocery store. It turned out to be so tasty that I ended up scraping the pot clean, so I thought I'd share. It's easy and guaranteed to make you love beets.
Ingredients:
- 1 super-big beet (or 3 normal-sized ones), peeled and cut into 1” cubes
- 1 onion, peeled and cut into 1” pieces
- 1 shallot, peeled and cut into ¾” cubes
- leaves from 1 sprig of fresh rosemary
- 2-3 glugs of olive oil
- salt
- pepper
I preheated the oven to 375°, though you really can go with 350° or 400° depending on how much time you have. Put all the veggies and rosemary leaves in a roasting pan (I use an Emile Henry® Round Flame-Top Stew Pot*) and then drizzle the olive oil over them. Add a bit of salt and pepper and then stir until the olive oil coats the veggies.
Cover (use foil if you don't have a lid) and bake for 45-75 minutes. The lower the heat, the longer you may want to bake. I prefer a lower heat and longer baking time as the veggies carmelize. I wasn't keeping track last night but I think I actually cooked them for nearly 75 minutes.
The trick is to stir the veggies every 15-20 minutes and keep an eye on them so that they don't burn.
Makes 2-3 servings.
*If you are interested in a pot like mine, you can get it at Sur La Table (thanks Mom):
I made these again tonight, this time with yellow beets. I think I'm slightly partial to the red ones but both were good.
ReplyDeleteTonight I had the oven at 350° and it took about 90 minutes for them to carmelize. So I definitely recommend 375° for about 75 minutes. Next time I'll try 400° and see where it gets me.
You know they are carmelized when the olive oil gets sticky and they start to brown. They should taste almost like candy. Yum.