| Yield 1X: | 48.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic | ||
| Portions: | 12.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.30.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Beets, tops and bottoms cut off | 4 | 8 | 12 | |||
| EVOO | 2.00 | 4.00 | 6.00 | |||
| Garlic, crushed | 1.50 | 3.00 | 4.50 | |||
| Thyme sprigs | 0.50 | 1.00 | 1.50 | |||
| Red wine vinegar | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients. Arrange the beets, cut side down, in a suitable pot. Pour the EVOO over the top, add 1/4″ water, and add the garlic and thyme. Season well with salt and pepper. Cover the pot.
Roast at 350 F. for 90 minutes or until tender, then remove from the oven and cool completely.
Remove the skin, and cut each beet into eight wedges. Transfer to a bowl, then add the vinegar. Season again with salt and pepper, then toss to combine.
Allow to marinate for 15 minutes, tossing regularly.Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.