Roasted Spring Roots Recipe
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- 2 lb total young beets and new potatoes—Yukon Golds are good here.
- olive oil
- balsamic vinegar
- small amount of Vidalia onion (optional)
How to make Roasted Spring Roots
More seasonal food! For this I wanted to make something super-simple to really highlight the freshness and goodness of the ingredients; young beets are so rich and sweet, and new potatoes have that great potato fragrance.
Roast the Vegetables
- Preheat oven to 350°F.
- Scrub the beets and potatoes well. Trim the beets, leaving a short length of stems on top.
- Get a big piece of foil. Take a sheet pan and lay the foil on it, and place the vegetables on top. Drizzle with olive oil—at least a good tablespoon or two—and sprinkle generously with S&P.
- Fold up the foil and crimp the sides to make a big foil envelope.
- Put in the oven for 45 minutes.
- When 45 minutes are up, turn off the oven and leave the vegetables in there for at least half an hour. This hot-cool baking method makes perfect, tender vegetables!
- When time is up, gently open the envelope. Don't discard the juices! Trim the beets and cut them into chunks; gently rub them with your fingertips and the skins will slide right off. Cut the potatoes into chunks too. You don't need to peel them.
Make the Vinaigrette
- Pour the oil and juices out of your foil packet into a cup. Add a splash of balsamic—just a splash, don't put in so much it gets discolored or too sour!—and lots more salt and coarse-ground pepper. Mix it up.
You're Almost Ready!
- While they are still hot, pour the vinaigrette over the vegetables and toss gently. You don't want to bust up the potatoes too much. The vegetables will absorb some of the vinaigrette.
- (Optional) Add a tiny amount—like a tablespoon—of diced sweet onion, and toss to combine. Serve warm.