Feel The Beet

I love roasted beets...the texture and earthy sweetness of this super food is the perfect vehicle for various oils, fruits, herbs, and cheese.  

Tangerine juice, zest and thyme mixed with the ruby colored oil of the roasted beets is to me, a sublime reminder of The Provençal countryside.

salt roasted beets w/ tangerine, thyme and olive oil

• 6 Fresh, raw beets, trimmed of greens, washed and dried
• 2 TBS extra virgin olive oil
• Generous sprinkling of kosher salt, plus additional for garnish
  
• Freshly ground black pepper
• 1 tsp tangerine zest, minced
  
• Juice of 1/2 tangerine
• 1 fresh thyme sprig, leaves picked and stems discarded

Raw Beets

Preheat oven to 350℉. place a large square of aluminum foil on a sheet pan and place beets in the center. drizzle oil over beets, sprinkle with salt & ground pepper to taste.

Fold aluminum foil over beets, folding ends over so that the beets are enclosed in a secure package.

Foil package

Roast the beets in the oven for approximately 30 - 60 minutes, depending on the size and age of the beets. (Fresh beets cook faster than older beets). To check the beets to see if they are done, carefully unfold the foil and use the tip of a sharp knife to pierce the beets, if it slips in easily, the beets are done, if they resist, refold and continue cooking for another 10 minutes.

Allow beets to cool until they may be handled without burning your fingerprints off.  With a kitchen towel or paper towel, peel skin away from beets and discard, the skins should slip off easily. Reserve the beautifully colored, roasted beet oil from the foil package. Slice beets into halves or quarters or both and place into serving bowl.

Naked beets

Beets, tangerine, zest + thyme, beet jus, pepper grinder & kosher salt

Pour tangerine juice and reserved roasted beet oil over beets, sprinkle with thyme leaves and garnish with salt and pepper to taste.
Serve immediately or refrigerate overnight. Allow beets to come to room temperature prior to serving.

I feel the beet!