*This recipe calls for the beets to be poached first and then roasted. You can omit the first step but Cara, author of The Vegetable Butcher, swears by poaching.
3-4 beets, not peeled, stems trimmed
Water, 8 cups
Apple cider vinegar, 2 cups
1 large garlic clove (or 2 medium ones), halved
1 bay leaf
Preheat the oven to 450 F.
Layer a piece of foil onto a shallow cookie sheet and set aside.
In a 4 quart pot, pour the water and apple cider vinegar. Add the beets, garlic, and bay leaf. Bring the liquid to a boil and then reduce the heat to simmer. Let them simmer 35-50 minutes or until tender. Pierce them with a fork near the 35 minute mark and you’ll be able to judge how much longer you need.
When the beets are done, remove them from the pot and let them cool on a plate or cutting board until you can handle them.
Peel them with your fingers, being careful not to rip into the beet. Think of it like peeling a hard-boiled egg.
Thinly slice the beets and place each slice onto your prepared cookie sheet. Drizzle with EVOO and sprinkle just a tad of salt and pepper. Then put a small squirt of honey on each beet.
Pop the tray in the oven for 15 minutes or until they’re lightly browned.