Roasted Beets
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- Yield Makes enough for 4 servings
Ingredients
- 1 bunch baby golden beets, trimmed
- 1 bunch baby Chioggia beets, trimmed
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons white-wine vinegar
Directions
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Preheat oven to 450 degrees.
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Place golden beets on a baking sheet and Chioggia beets on another baking sheet. Drizzle 1 tablespoon olive oil and 2 tablespoons water over each sheet of beets; season with salt and pepper. Cover each baking sheet with aluminum foil and roast beets until tender when pierced with a small knife, 25 to 30 minutes. Remove from oven; let cool.
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Using a dry kitchen towel, rub beets to remove skin. Cut beets into 1/2-inch-thick slices. Heat butter in a large skillet over high heat. When butter begins to bubble, add half of the sliced beets in a single layer. Cook until beets begin to brown, about 2 minutes; add vinegar and season with salt and pepper. Gently stir to combine and turn beets using a spatula. Transfer to a warmed plate and repeat process with remaining beet slices.
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