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Roasted and Marinated Beets

November 8, 2011

I now like beets. At least I like these ones. Especially on a homemade baguette with goat cheese and arugula. The are also good in a salad with some toasted walnuts and goat cheese.

Sandwich with beets


Roasting the Beets

You’ll need:
Fresh beets, washed
Lots of paper towels

Heat the oven to 500 degrees F. Trim the top end of the beets and stand top-down in a pan with sides at least an inch or two high. Fill with water to come up to the middle of the beets. Roast until the beets are soft enough to be pierced easily with a knife (about an hour, but it depends on the size of the beets) Let them cool.

Use paper towels to rub the skins off the beets. Careful, the color will stain your hands! (Using orange or yellow beets isn’t as messy.) Slice them 1/4 inch thick.

Marinating the Beets

You’ll need:
Sliced roasted beets
Red onion, thinly sliced
1/4 cup red wine vinegar
1 tsp salt

Mix the vinegar and salt. Add the onions and the beets. Let sit for at least 4 hours at room temperature or refrigerate for at least 12 hours. Add more salt or vinegar to taste. Refrigerate for up to 5 days.

orange beet sandwich

Salad with beets

The marinated beets and sandwich are based on the recipes in My Bread by Jim Lahey.

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  1. Italian Baguettes « the Art of Delicious

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