These beets are part of a salad, but are great on their own as a side. The vinegar used for marinating the beets is also used as the base for the salad dressing. If making the dressing to go with the beets, double the amount of cilantro and vinegar and save half for the salad dressing.
INGREDIENTS:
1 bunch of beets 1 teaspoon olive oil salt and pepper to taste 2 tablespoons of water 1/3rd cup rice vinegar 1/3rd cilantro stems, washed and chopped 1 teaspoon coriander seed, crushed
METHOD:
Pre-heat oven to 400°.
Place a sheet of foil down large enough to wrap around the beets and seal into a pie pan or similar ovenproof pan.
Cut the stems from the beets, leaving an inch or two on the beet, and wash well.
Drizzle oil into your hand and rub onto the beets, and place each one in the pie pan as you go.
When they are all done, add the water to the pan, then salt and pepper the beets.
Tightly seal the foil up and place in the middle of the oven.
Bake for 45-60 minutes, or until done. To test for doneness, I use a wire used for testing cakes, but a toothpick, bamboo skewer, or narrow, thin bladed knife will do. Insert the probe, and if it slides in easily, the beets are done. If you are not sure, give them a little longer to be sure. Beets are pretty forgiving in the oven.
While the beets are cooking, put the rice vinegar, cilantro stems, and coriander seed into a blender and blend on high for 2 minutes. Leave in the blender until just before it is time to peel the beets. When the beets are ready to come out of the oven, strain the vinegar through a fine meshed strainer and reserve. This can also be done the day before, just be sure to allow the cilantro and vinegar at least 30 minutes for flavors to marry before straining. If doing the day before, refrigerate until time to use.
When the beets are done, in the sink, remove them from the foil and allow them to cool just enough so you can handle them without burning yourself. Under running water if necessary, slip the beets from their skins, using the tip of a sharp knife to pare away any bits that won’t come loose. Beets, especially the red ones, are messy and can stain. Some people use gloves to peel the beets.
When the beets are peeled, cut them into quarters or sixths and then put them into the container you will store them in. While the beets are still warm, drizzle the vinegar over them, tossing to coat evenly, and allow to come to room temperature before refrigerating.
At this point, the beets are ready to use as is, or to be used in other preparations. They will keep for the better part of a week.
These beets can be used as is in salad, sautéed in olive oil as a side vegetable, or however you wish.
Serves: 2-4
Source: Chef Andrew E Cohen
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