La Luce
Roasted Beets
| Category: | Secondi |
| Portion/Serving: | 2 Quarts |
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Notes
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Ingredients
| 25 | lbs. | Gold beets: 25 Chioggia beets (same preparation) |
| 8 | ea. | Bay leaves |
| ¼ | lb. | Thyme |
| 1 | c. | White balsamic Vinegar |
| 1 | c. | Olive oil |
| 4 | c. | Water |
| 2 | c. | Moscatel vinegar (for marinade - salt, white sugar) |
Preparation
- Place gold beets in a roasting pan with all the rest ingredients.
- Cover with parchment paper and foil.
- Roast in oven at 500°F for 1 hour. Until beets are fully cook.
- Peel them using a towel when they are hot.
- Let it cool down and cut them ½" diced.
- Place beets in a bowl; add white sugar, salt and Riesling vinegar.
- Let it marinate for one day before use.
- If Moscatel vinegar is not available substitute for white balsamic vinegar.
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