BAKED BEETS WITH BALSAMIC VINEGAR, MARJORAM AND GARLIC
1 lb. fresh raw beets, scrubbed
10 cloves garlic, unpeeled and squashed
1 handful or fresh marjoram or sweet oregano, leaves picked from stems
Salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Preheat the oven to 400 degrees F. Tear off around 5 feet of aluminum foil and fold it in half to give you double thickness.
If you can get only larger beets, halve them to speed up their cooking time; otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil.
Scrunch or fold the foil together to seal at the top. Put on a baking sheet and place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table.
Source: The Naked Chef Takes Off by Jamie Oliver
1 lb. fresh raw beets, scrubbed
10 cloves garlic, unpeeled and squashed
1 handful or fresh marjoram or sweet oregano, leaves picked from stems
Salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Preheat the oven to 400 degrees F. Tear off around 5 feet of aluminum foil and fold it in half to give you double thickness.
If you can get only larger beets, halve them to speed up their cooking time; otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil.
Scrunch or fold the foil together to seal at the top. Put on a baking sheet and place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table.
Source: The Naked Chef Takes Off by Jamie Oliver
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