6 c. water
1 c. granulated sugar
8 oz. rice vinegar
1 sprig fresh rosemary
4 cloves garlic, peeled and smashed with the side of a knife
2-1/2 lbs. medium-sized beets, tops removed
extra virgin olive oil
sea salt
In a large pot over high heat, bring water to a boil and add sugar, rice vinegar, rosemary, and garlic. Reduce heat to a simmer and add beets (keep them submerged in poaching liquid). Allow beets to poach for 2 hours until softened throughout (a wooden skewer inserted into the center of a beet will easily come out). Transfer beets to a cooling tray and allow to cool to the touch.
Preheat oven to 350 degrees. Using a paper towel, peel beets by rubbing towel against beet skin. Dice beets into small wedges and transfer to a large bowl. Drizzle oil and sprinkle salt over beets and toss to evenly distribute. Transfer beets to a lipped baking sheet and roast in the oven for 10 minutes. Serve.
Serves 12.
feastmagazine.com, September 2015, p. 26.
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