Recipe: Marinated Roasted Beets (with thyme and shallots)

MARINATED ROASTED BEETS

1 pound red, chioggia or gold beets, tops removed
1 tablespoon vegetable oil
Kosher salt
3 sprigs fresh thyme (or 1 sprig fresh rosemary)
1/3 cup water
FOR THE MARINADE:
1 small shallot, minced
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Freshly ground black pepper

Heat oven to 375 degrees F.

Scrub beets and pat dry. Place in a small baking dish, toss with 1 tablespoon vegetable oil and season with salt. Add thyme to the pan along with 1/3 cup water. Cover pan tightly with aluminum foil.

Roast until beets can be easily pierced with a knife, about 45 minutes for medium-sized beets. (Cooking time will vary depending on size.) Remove foil and allow beets to sit at room temperature until cool enough to handle.

Meanwhile, combine the shallot and vinegar. Set aside for 10 minutes. Add a pinch of salt and slowly whisk in olive oil until well combined.

Using your hand, peel beets. (You may want to wear gloves since the juices will stain your hands). Cut beets into 1/8-inch rounds or 1/4-inch wedges. Place in a medium bowl.

Pour marinade over beets and stir gently with a wooden spoon to thoroughly coat. Season to taste with salt and pepper. Let sit at room temperature 30 minutes before serving.

Makes 4 to 6 servings
Source: Outstanding in the Field: A farm to table cookbook by Jim Denevan