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How to Roast Chioggia Beets
- 1 bunch chioggia beets
- 2 cups chicken stock *
- 4 bay leaves
- 1 tbsp. peppercorns
- 1/2 cup butter
* Subsitute vegetable stock if desired
Step 1) Trim the beets... Cut all but 1 inch of the beet greens off the top of the beets and set aside. You can choose to discard the greens or wash and use them later in a quick saute.If the end of the beet is long and stringy, trim that too.
Step 2) Get your pan ready... In a 13" x 13" baking dish, mix together the chicken stock with the bay leaves, peppercorns and butter. If the butter isn't melted, simply cut into cubes and add to the chicken stock (it all ends up melted together in the oven anyways...).
Step 3) Cover and bake... Add the trimmed beets to the baking dish and cover tightly with foil. Make sure to tent the foil in the center to avoid contact with the beets. Bake in a 350 degree oven for 45 minutes to an hour. Remove the beets to a colander.
Step 4) Remove the skins... I won't lie - this step sucks. Using your thumbs, remove the skins from the beets completely. If the beets are cooked just right, the skins should pop right off but this is hardly ever the case. You can also use a dry terry-cloth towel to help rub off stuck skin. It's important to remove the skins before the beets cool too much because it's almost impossible to remove the skins once the beets have cooled. Once the beets are peeled, transfer them into a container of cold water to rinse.
Step 5) Finishing the beets... Next, cut each beet in half or leave whole if desired and saute in a large saute pan with some butter. Season with salt and pepper and serve immediately.
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