Roasted Chioggia Beets

1. 1

   Preheat oven to 400 degrees F; wash beets and trim stems to within 1 inch.

2. 2

   Place beets on a large sheet of aluminum foil, toss with 3 tablespoons oil, peppercorns, garlic, thyme, and salt.

3. 3

   Wrap in the foil, place on a baking sheet, and roast until tender, 25 to 50 minutes (depending on the size of the beets).

4. 4

   Once beets are cool enough to handle, rub each with a paper towel to remove skin; trim off stems and roots.

5. 5

   Place beets ina bag, season with half the olive oil, half the sherry vinegar, and a pinch of salt; vacuum seal.

6. 6

   Refrigerate beets and allow to marinate 8 to 12 hours.

7. 7

   Just before serving, season with remaining olive oil and sherry vinegar.

No additional tips available.