We love this method for preparing beets, and like to make a big batch of them in the marinade to have in the fridge for the week. They’re great on a bed of arugula or other green, paired with roasted squash, or just as they are!
2 large or 3 medium beets
½ shallot, thinly sliced
1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar (or red wine or apple cider vinegar)
Cilantro or other soft herb (parsley, tarragon, mint, etc.)
Dukkah (or toasted nut of choice such as pistachios, hazelnuts or walnuts)
Preheat oven to 400ºF, and line a baking sheet with parchment paper or aluminum foil. Trim the green ends of the beets, and using a small knife prick the beets all over. Put beets on the prepared baking sheet and roast for 45 minutes - 1 hour, checking for doneness by piercing the beets with a small knife - when the blade slides in easily they are done. Remove from oven and set aside to cool.
When beets are cool enough to handle, remove the skins by holding the beets and using light pressure with your thumbs to push the skin off (it should come off relatively easily, but use a small knife to scrape off stubborn bits if necessary). Once peeled, cut beets into bite size wedges and set aside in a large bowl.
Add the sliced shallots, olive oil, vinegar, a big pinch of salt, and a few grinds of black pepper to the beets. Toss to coat the beets in the marinade and taste for seasoning, adding additional salt or vinegar as necessary. Set aside for at least 15 minutes (or up to 48 hrs ahead of time, checking seasoning before serving and adjusting as necessary).
Arrange beets in a serving bowl, and garnish with herbs, dukkah, flaky salt, and a drizzle of olive oil. Serve immediately.