Roasted Beets
Molinari’s
INGREDIENTS
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4 medium or large beets
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1 T sherry vinegar
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2 T extra virgin olive oil
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1 tsp. salt
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1/2 tsp. pepper
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2 sprigs thyme
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2 sprigs oregano
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2 fresh bay leaves
DIRECTIONS
Wash beets, pat dry with paper towels, and place in a large mixing bowl. Add sherry vinegar, olive oil, salt, pepper, thyme, oregano, and bay leaf. Toss to coat beets. Transfer to a baking dish and add enough water to fill bottom of pan by a 1/2-inch. Bake in an oven preheated to 350°F for 45 minutes to an hour, or until beets are easily pierced throughout. Remove beets from oven and let cool in pan. While still warm, use a paper towel to rub the outer skin from the beet. Enjoy in salads, appetizers, or as is.
Serves 4 (varies with beet size and usage)
