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.
- Total:
- Serves: 6 persons
Ingredients
- 6large beets
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
Step 1
Heat oven to 400 degrees.Step 2
Trim, scrub and peel the beets, toss with olive oil, salt and black pepper to taste. Wrap each in aluminum foil.Step 3
Roast on a sheet pan for 45 to 90 minutes, depending on the size of the beets, until tender.