Beets

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Use 2 to 3 small beets, tops and ends trimmed and rinsed. I’ve found that red beets are the most consistently delicious, but gold beets and the candy cane–striped variety called Chioggia lend stunning beauty to the plate. Even someone like me, who is obsessed with flavor, can make an exception for these varieties from time to time.

Step 2

Preheat the oven to 215°C. Place the beets in a baking dish in a single layer and fill the pan with 0,6 cm water—just enough to create steam in the pan without simmering the beets. Lay a piece of parchment paper over the beets and cover the dish tightly with foil. Roast for an hour, or until completely tender when pierced with a paring knife—there are few things less appetizing than undercooked beets. Pay attention to the aromas emitted from the oven—if you smell sugars caramelizing, it means all the water has evaporated, and you’ll need to add more to prevent the beets from burning.

Step 3

Let the beets cool just enough so you can handle them, and then peel by rubbing with a paper towel. The skins will slip right off. Cut into bite-size wedges and toss in a bowl along with 1 1/2 teaspoons wine vinegar, 1 tablespoon extra-virgin olive oil, and salt. Let sit for 10 minutes, then taste and adjust seasoning as needed—remember that the right amount of Acid and Salt will amplify the beets’ natural sweetness.