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Posts Tagged ‘heirloom beets’

approx. 2 1/2 lbs mixed, medium (golf ball-sized) beets
(use all purple, or all pale varieties to prevent colour transfer)
2 shallots, peeled, quartered
5 tbs extra-virgin olive oil
8 sprigs thyme
1 stalk oregano, leaves only
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Scrub beets and trim off tops. Divide onto two large sheets of aluminum foil and drizzle each with a tbs of olive oil. Add shallots, three whole sprigs thyme each, and season moderately with salt and pepper. Wrap into packets and place on the top rack of a heated outdoor grill (or roast in oven) until tender to the tip of a knife; an hour or more.
When done, cool beets and gently rub skins off using paper towels. Discard thyme. Quarter beets and slice shallots and place in a medium bowl. Add the chopped leaves from the oregano and toss with remaining olive oil and rice wine vinegar. Season to taste.
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