(but really, just beets). (name that quote). Beets might be my favorite vegetable. Gosh, that hue alone is so enticing, isn’t it? I make them every week. I think I have found the easiest and most delicious way to prepare them and we just don’t get tired of them.
This recipe is from my mom, she went to a fancy cooking class and passed this recipe along. I usually prepare the beets this way and throw them on salads and things throughout the week. The sherry vinegar is what makes it extra special. It has a nice sweetness to it and retains the acid. Yum yum!
Beets and Red Onion Vinaigrette
1 lb very small beets
1 tsp dijon mustard
1 tsp honey
1 T sherry vinegar
2 T EVOO
1 shallot, chopped
1 t finely chopped thyme
1 t finely chopped parsley
Preheat oven to 400 degrees. Trim and peel beets, and wrap individually in foil. Bake 45-60 min, until a knife goes through without resistance.
Meanwhile, make the vinaigrette. I’ve omitted honey and used dried thyme and it is just fine.
When the beets have cooled enough to handle, chop into pieces and throw in the vinaigrette. It’s great if the beets are a bit warm, the vinaigrette soaks in better.