Balsamic-Roasted Beets with Hazelnuts and Chives
- Makes4-6 servings
- Cook Time1½ hours
- Active time plus coolingplus cooling (25 minutes active)
A dose of vinegar and honey added to beets as they roast results in a well-rounded, sweet-sour flavor, without the aggressive acidity of pickled beets. Whole beets take a good, long while to become tender, giving the vinegar—we use balsamic—a chance to lose some of its sharpness (acetic acid is volatile and evaporates, albeit at a slower rate than water). The liquid in the baking dish becomes a dressing for the beets after they’re peeled and chunked. We finish them simply with olive oil, toasted nuts and chives. Use red or golden beets, or a combination. For convenience, the beets can be roasted, peeled, cut, dressed with their juices and refrigerated for up to two days. To serve, bring to room temperature, then garnish.
Don’t forget to scrub the beets well. The beets will be peeled after roasting, but their cooking liquid becomes the dressing. Even though the liquid is strained before use, thoroughly scrubbing the beets helps ensure no grit gets through. Also, don’t allow the beets to cool completely before peeling them. The skins are easier to remove when warm.
Step 1
Heat the oven to 425°F with a rack in the middle position. In an 8-inch square baking dish, stir together the vinegar, honey, ¼ cup water, 1½ teaspoons salt and ½ teaspoon pepper. Add the beets and turn to coat. Cover tightly with foil and roast for 45 minutes.
Step 2
Remove the dish from the oven and carefully uncover (removing the foil will release steam). Flip the beets and baste with the liquid. Re-cover and roast until a skewer inserted into the largest beet meets no resistance, another 20 to 30 minutes.
Step 3
Remove from the oven and carefully uncover. Let stand until cool enough to handle but still very warm. Peel the beets and cut them into 1- to 1½-inch chunks, placing them in a medium bowl. Pour the liquid remaining in the baking dish through a fine-mesh strainer onto the beets. Cool completely, tossing once or twice.
Step 4
Taste and season with salt and pepper, then transfer to a serving dish, along with any liquid remaining in the bowl. Drizzle with the oil, then sprinkle with the hazelnuts and chives.
