Perfect Beets by TheDevineKitchen
TheDevineKitchen
Perfect Beets
Yield: 6 servings
This recipe is adapted from a former Chef I worked for in NYC. When I was working with South Pond Farms here in the Kawarthas, the summer before the pandemic hit, we served it at every wedding as the Chef said it was “the perfect preparation.”
Beets’ spectacular colors add a splash to my table. I love their earthiness and sweetness. Note that the amount of apple cider vinegar and maple syrup used really depends on the flavor of the naked beets (which varies like every other fruit and vegetable), so taste them after cooking and decide how much acidity and sweetness they need to round out their flavor to make them “perfect!”
Ingredients:
6 medium to large beets, any color or mixed
1 tablespoon olive oil, for drizzling
1 teaspoon fine sea salt, or to taste
1 tablespoon unfiltered apple cider vinegar
1 tablespoon maple syrup
½ jalapeño, seeds and spine removed to reduce heat (this step is optional)
½ teaspoon fine sea salt
Handful of fresh parsley, roughly chopped
Method:
To roast beets: Preheat the oven to 350F. Tear a large sheet each of tin foil and parchment paper, of equal size, large enough to make a packet. Layer the parchment over the tinfoil, place whole beets in the center, drizzle with olive and loosely wrap. Place on a sheet pan and roast until tender, typically 50-60 minutes. Check for doneness by piercing with the tip of a sharp knife.
While beets are roasting, finely chop jalapeño, and rough chop parsley. Set aside.
When cool enough to handle, massage the beet skins off their flesh between two pieces of paper towel. Cut each beet into 6-8 pieces and place in a medium bowl. Add jalapeño and season with sea salt.
Gently mix in apple cider vinegar and maple syrup. Taste and adjust to your palate. Fold in parsley and serve.
