by way of Titus. It was a hit at my most recent barbecue.
Ingredients:
3 regular beets or 1 humungous beet the size of your head
lots of garlic
1/8-1/4 cup olive oil
balsamic vinegar
1/2 large red onion
salt&pepper
fresh herbs, if you like
1. Boil beets WITH THE SKIN ON (I did a lot of research on this one)
for 1-2 hours. You'll know when they are done when you can poke a
chopstick all the way through the beet.
2. Drain the beets. Running them under cold water, slide off the skin.
3. Cut the beets into slices about 1.5 inches squared in area and 1/2
inch thick. Place in a bowl.
4. Fry up the garlic (as much as you like, really; I like it really
garlicky) in the olive oil. Cool slightly and add to the beets.
5. Thinly slice the red onion, and add to beets.
6. Add salt&pepper, balsamic vinegar and chopped fresh herbs (e.g.
basil) to taste. ** I have also experimented with a bit of sesame
oil, which tasted really good.
7. Can serve immediately or chilled.
2 comments:
woot, this sounds awesome. going to try it out next time i see those huge heads of beetroot at the turkish market!
according to the omniscient Internet, the beets can be wrapped in foil and roasted in the oven (with skin on) as well. dunno. oh, and did you know you can actually eat the big leaves on the beet? i made it day before yesterday, sauteed with onions and garlic in butter, and sprinkled with sesame seeds.
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