Hard to beat a slow roasted beet

The first weekend in April and it is 70ºF in upstate NY. It means we start slow roasting foods outside. Beets cooked at low temperatures for a long time are so sweet and full of flavor, I love them. I won’t fire up the coals just for this dish, but we had a pork shoulder cooking for many hours so I stuck a couple of foil packets in with it and let them roast. You can do these in the oven too.

Rosemary-Slow Roasted Beets

  • 2 bunches medium sized beets
  • pepper & salt
  • Olive oil
  • Balsamic vinegar or squeeze of lemon

Method

  • Wash the beets
  • Put 3 beets onto heavy duty foil with sprig of rosemary
  • Tightly seal
  • Cook with indirect heat on grill at 225º for several hours
  • Let cool slightly and peel then slice
  • Salt and pepper them, drizzle olive oil and little balsamic

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