Ingredients
6 medium beets (2 bunches, or about 3-1/2 pounds)
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1/3 cup inexpensive balsamic vinegar
1 tablespoon maple syrup
Method
Sources
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Gathered
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Cooling and draining rack for baked goods, fried items
Roasted green tea — hojicha lattes, ice cream, baking
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
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Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for until the beets are tender when pierced with a thin-bladed knife, 35 to 40 minutes, tossing once with a spatula midway through. Meanwhile, combine the vinegar and maple syrup in a small skillet. Cook over medium heat until the liquid is reduced by about half (if shoul lightly coat the back of a metal spoon). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly. Toss the glaze with the roasted beets and chill until ready to serve.