A wonderful make ahead dish for Thanksgiving, these flavorful beets are cloaked in a delicate ginger syrup. They can be served warm, at room temperature, or chilled.
SERVES 6 TO 8
INGREDIENTS:
- 4 to 6 medium-size beets (about 1½ pounds), tops and roots trimmed to 1 inch
- 1 cup cider vinegar
- 1 cup water
- ½ cup sugar
- 1 2-inch piece fresh ginger, peeled and sliced
- 2 garlic cloves, sliced
- ½ teaspoon salt
- Freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Wash the beets, but do not peel. Place on a large sheet of heavy-duty aluminum foil and wrap to form a well-sealed packet. Or place in a baking dish and cover.
- Roast for about 1¼ hours, until tender; adjust the time for larger or smaller beets. The beets are done when they are easily pierced with a fork. Let cool, covered.
- Meanwhile, combine the vinegar, water, sugar, ginger, garlic, and salt in a medium-size nonreactive saucepan. Simmer over low heat for about 10 minutes, until syrupy. Pour into a large bowl and let cool.
- Peel the beets and cut into thin wedges. Add to the syrup and season with pepper to taste. Stir to coat. Cover and marinate in the refrigerator overnight.
- Remove the ginger and garlic, and serve.
TIP:
- You don’t need to put roasted beets in a syrup or sauce to enjoy them. Just wrap the beets in foil and roast until tender (1 to 1¼ hours for medium-size beets). Serve peeled or unpeeled.
