Enjoy the beets' unexpected magenta color and their deep, earthy flavor. If you have the time, cut off the greens on top of the beets, wash them thoroughly (as they are often filled with sand), chop and sauté them with olive oil and crushed fresh garlic.
Ingredients
8 medium-sized beets, greens removed, thoroughly washed and individually wrapped in aluminum foil
1 crisp apple, peeled and cubed
½ cup extra-virgin olive oil
¼ cup raspberry vinegar
¼ cup freshly squeezed orange juice
1 teaspoon Kosher salt
Freshly ground black pepper to taste
Preparation
- Preheat oven to 375° F.
- Place all wrapped beets in a roasting pan. Roast beets until liquid begins to seep out of the foil and you can easily put a knife through the flesh.
- Remove beets from the oven. Unwrap and place each beet under cold running water. Slip skin off of each beet. It should come off easily.
- Slice beets uniform in size. You can slice them or cube them, based on your preference (use the Chop Wizard if you want them in cubes). Place beets in a large bowl. Add cubed apples.
- In a small bowl, mix olive oil, vinegar, orange juice, salt and pepper. Pour mixture over warm beets and apples.
- Cover and refrigerate.
- Allow to marinate for 4 – 6 hours.
Yield: 6 – 8
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