Roasted Spring Roots
by willows
Ingredients
2 lb total young beets and new Yukon Golds
olive oil
salt
pepper
balsamic vinegar
small amount of Vidalia onion (optional)
2 lb total young beets and new Yukon Golds
olive oil
salt
pepper
balsamic vinegar
small amount of Vidalia onion (optional)
Method
Roast the Vegetables by preheating oven to 350°F.
Scrub the beets and potatoes well. Trim the beets, leaving a short length of stems on top.
Get a big piece of foil. Take a sheet pan and lay the foil on it, and place the vegetables on top. Drizzle with olive oil—at least a good tablespoon or two—and sprinkle generously with S&P. Fold up the foil and crimp the sides to make a big foil envelope.
Put in the oven for 45 minutes.
At the 45 minute point, turn off the oven and leave the vegetables in there for at least half an hour. This hot-cool baking method makes perfect, tender vegetables!
When time is up, gently open the envelope. Don't discard the juices! Trim the beets and cut them into chunks; gently rub them with your fingertips and the skins will slide right off. Cut the potatoes into chunks too. You don't need to peel them.
Make the Vinaigrette
Pour the oil and juices out of your foil packet into a cup. Add a splash of balsamic—just a splash, don't put in so much it gets discolored or too sour!—and lots more salt and coarse-ground pepper. Mix it up. While they are still hot, pour the vinaigrette over the vegetables and toss gently. You don't want to bust up the potatoes too much. The vegetables will absorb some of the vinaigrette.
Serve warm.
Roast the Vegetables by preheating oven to 350°F.
Scrub the beets and potatoes well. Trim the beets, leaving a short length of stems on top.
Get a big piece of foil. Take a sheet pan and lay the foil on it, and place the vegetables on top. Drizzle with olive oil—at least a good tablespoon or two—and sprinkle generously with S&P. Fold up the foil and crimp the sides to make a big foil envelope.
Put in the oven for 45 minutes.
At the 45 minute point, turn off the oven and leave the vegetables in there for at least half an hour. This hot-cool baking method makes perfect, tender vegetables!
When time is up, gently open the envelope. Don't discard the juices! Trim the beets and cut them into chunks; gently rub them with your fingertips and the skins will slide right off. Cut the potatoes into chunks too. You don't need to peel them.
Make the Vinaigrette
Pour the oil and juices out of your foil packet into a cup. Add a splash of balsamic—just a splash, don't put in so much it gets discolored or too sour!—and lots more salt and coarse-ground pepper. Mix it up. While they are still hot, pour the vinaigrette over the vegetables and toss gently. You don't want to bust up the potatoes too much. The vegetables will absorb some of the vinaigrette.
Serve warm.
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