Photo by Francoise Villeneuve
Recipe by Victoria Cannizzo
8 medium beets (about the size of a fist)
¼ cup olive oil
Freshly ground black pepper
3 whole cloves garlic
2 tablespoons balsamic vinegar
1 tablespoon honey
Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Remove the tops of the beets and scrub them thoroughly in cold water to remove any dirt. If the beets differ in size, you can cut some of the bigger ones in half or in quarters. If you do cut them, wear gloves or they will stain your hands.
Toss the beets with the olive oil, salt and pepper. Arrange the beets on the baking sheet so they have space and are not piled on top of each other—otherwise they will steam. Roast in the oven, adding the garlic cloves after 20 minutes so that they don’t burn. Continue to roast for another 20 minutes to 40 minutes, or until the beets are tender when a paring knife is inserted. Turn them over halfway through cooking so they roast evenly.
Remove the beets from the oven and immediately toss with the balsamic vinegar and honey. Season with more salt and pepper. Serve immediately as a side, or reserve for the kale, beet, and nectarine salad.