Roasted Beets and fresh herbs are a yearly favourite dish of mine. Fresh beets from my garden make the dish just that much more satisfying. Elevate the flavour with fresh herbs and you have a winning side dish any time of the year.
There are many varieties of beets and in this dish I used a lovely golden beet. The bright yellow color is so pretty and mixed with the ruby red beet, it is artwork on a plate. Because I focused on the beautiful bright yellow beet, I used a white balsamic vinegar instead of a dark balsamic. But use what you enjoy. Don’t be afraid to try different flavoured oils and vinegars. This changes the dish and keeps it fresh and new each time.
Olive Oil of your choice (I used a flavoured Evoolution Oil Cilantro and Roasted Onion)
White Balsamic vinegar (I used a white Honey Balsamic)
Kosher Salt (approx 1 tsp)
Maldon finishing salt
Instructions
The first step in this recipe is to wash and trim your beets. Remove the leaves, and any long roots on the bottom. Give them a good scrub to remove any dirt and debris. Pat dry with paper towel and set aside.
Preheat your oven to 375°
Using some heavy duty tin foil, lay a sheet out and place the beets in the centre. Drizzle the Grape Seed Oil over the beets and a sprinkle of Kosher salt. Wrap the beets in the foil like a parcel or present, with seam side up and folding the ends up so they are resting on top. Place the parcel in a baking dish and put in the oven. Bake the beets for 45 Minutes to an hour depending on size of beet. Check with a knife. If the beet has no resistance when you insert the knife, they are ready.
Once cooked remove the beets from the oven and open the parcel carefully. Allow the beets to cool until you can easily handle them with your hands. Using a gloved hand ideally (saves any beet stains from happening) carefully peel the skin off of the beet. It should come off easily by simply apply pressure and pushing to release it from the beet and then you lift and peel. Peel all of your beets and set aside.
Using a pairing knife, cut the beets in bite sized wedges. Place in a mixing bowl. Add the minced Shallots, and minced chives, drizzle your favourite olive oil and balsamic over top and mix with your hands to coat the beets.
Transfer beets to a serving dish, sprinkle with more minced chives and chive flowers, a little touch of finishing salt and serve.
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