Beets with Balsamic Vinegar

Preparation 1. Preheat the oven to 350°F. 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours. 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole. 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired. 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours. Excerpted From Staff Meals from Chanterelle Copyright 2000 by David Waltuck and Melicia Phillips Used by Permission of Workman Publishing Co. Inc., New York All Rights Reserved No Portion of this Publication May be Reproduced Without Written Permission of Workman

Preparation 1. Preheat the oven to 350°F. 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours. 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole. 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired. 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours. Excerpted From Staff Meals from Chanterelle Copyright 2000 by David Waltuck and Melicia Phillips Used by Permission of Workman Publishing Co. Inc., New York All Rights Reserved No Portion of this Publication May be Reproduced Without Written Permission of Workman