Really Big Beets
Here is a show-stopping main course to please vegans and vegetarians — and one that even meat-eaters will want to eat. Diana Jarvis, a Manhattan resident who submitted this recipe to the Well blog's Vegetarian Thanksgiving feature in 2014, says to roast the beets for a long time, to achieve a giant, steak-like fist of vegetable, rich and salty-sweet. One hour works — two hours is better.
- Serves: 6 persons
- 6large beets
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Step 1Heat oven to 400 degrees.
Step 2Trim, scrub and peel the beets, toss with olive oil, salt and black pepper to taste. Wrap each in aluminum foil.
Step 3Roast on a sheet pan for 45 to 90 minutes, depending on the size of the beets, until tender.