Thanks to the unyielding bounty of our awesome Paisley Farms CSA, we are replete with beets. As of Sunday, the Brooklyn Supper refrigerator contained three bunches of beets and two bunches of beet greens. I had tossed around several recipe ideas, such as beet jam, which seemed mysterious and interesting, or pickled beets, always a winner, but really I just wanted to enjoy unmediated beet-ness. Cue marinated beets. This simple recipe showcases summer beet flavor at its peak.
Marinated Beet Salad
1 lb (or more) beets
1-2 tablespoons apple cider vinegar
2-4 tablespoons olive oil
1 tablespoon diced fresh rosemary, plus more for garnish
Preheat the oven to 350 degrees. Wash the beets thoroughly and trim off the greens. Place the beets in a large casserole dish, or anything that will hold 1/8″ of water. Sprinkle the beets with salt, cover tightly with foil, and put into the oven. Roast until the beets are tender, and you can easily pierce them with fork, around an hour, but start checking after 40 minutes. Add more water if too much has evaporated.
Remove from oven, uncover, and allow the beets to cool. The skins should peel off with relative ease. This process can vary, so just do your best. Then slice the beets to a 1/4″ thick moons, and toss with the vinegar in a large bowl. Let the beets sit a while so they can absorb the vinegar. Add 1 tablespoon diced rosemary and drizzle the olive oil sparingly. Adjust the salt and pepper levels. To serve, arrange the beets on a plate, and top with a twist of fresh pepper and a small sprig of rosemary, or over a green salad. I found that these were even better the next day.