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