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Salt-roasted beets

Serves 4

4 medium beets (mix the varieties)
1/4 cup olive oil, and more for serving
Kosher salt and pepper, to taste
2 ounces ricotta salata or feta cheese

1. Set the oven at 350 degrees. Cut off any leaves attached to the beets. Trim both ends. Wash the beets well.

2. Tear off 4-foot-long sheets of foil. Set each beet in the center of a piece of foil. Sprinkle them with olive oil, then liberally with salt and a touch of pepper. Wrap each beet in the foil.

3. Place the beets in a small baking dish. Transfer to the oven and roast for 1 to 1 1/2 hours or until the beets are tender when pierced with a skewer.

4. Let the beets cool slightly, then open the packets. Leave the skins on or peel them. To peel, place the beets on paper towels; use the towels to rub the skins off.

5. Slice the beets and sprinkle with oil. Or leave to cool and cut the beets into 3/4-inch cubes. Arrange them, checkerboard-style, on a platter. Sprinkle with oil before serving.

6. Serve with thinly shaved ricotta salata or crumbled feta. Adapted from Vox Populi

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