Slow-Roasted Beets

Day 25: This is a nice way to eat beets; they get really sweet – in their way. This is adapted from Kris Carr’s Crazy Sexy Kitchen recipe. Don’t do what I did, though, and leave the beetroots to cool down for too long – the skins seemed to stick back on, and they don’t slip off with ease! I halved the amounts and used red wine vinegar instead of sherry vinegar. Oh! And don’t cut the beetroots before baking (which I, also, did by mistake).

Ingredients:
6 medium beets, scrubbed and unpeeled
2 Tbs olive oil
1 Lemon, halved and juiced
3 sprigs of Thyme (I used dried, as that’s what I had)
Sea salt to taste,
Freshly ground black pepper to taste
2 Tbs Sherry vinegar
1 1/2 Tbs chopped Tarragon

Combine beets with 1 tablespoon olive oil, lemon juice, thyme, salt and pepper, and coat well.

Using foil, create a tinfoil ‘boat’ and pour beets inside. Leaving space for them to steam, seal the foil by bringing the edges together and folding tightley.

Place the ‘steamer’ on a baking tray and roast in the over, 275 degrees Farenheit (135 Celsius) for 60-75 minutes. I found they needed longer, more like 90 minutes, but test it out.

Once cooked, let cool in the ‘boat’ and slip the skins off. Cut the cooled beets into cubes or wedges.

In a bowl, toss the beets with the remaining olive oil, sherry vinegar and tarragon.

(I didn’t do this next part, as I do not like the stuff) grate fresh horseradish root and garnish the beets with it.