Friday, January 20, 2012

Baked Beets and Shallots

This is another Penzeys recipe. Don't let the small ingredient list fool you--it's excellent.

4-6 beets, cut into large chunks
4-6 shallots, sliced
Olive oil (a tablespoon or so)
Coarse salt, to taste
Freshly ground black pepper, to taste
Freshly pressed garlic (a couple cloves)
1 t. crumbled rosemary

Preheat oven to 375 degrees F. Put the beets and shallots in a cast-iron skillet, other type of oven-safe & heavy-bottomed skillet, or a heavy metal baking dish. Add the other ingredients, and toss to coat. Cover the skillet with foil, and bake for about 60 minutes. The beets are done when a sharp knife can pierce them fairly easily. Add more salt and pepper to taste, if desired.

This is such a simple recipe, but it's really quite incredible. We cooked it for a dinner with some dear friends, and everybody raved about it.

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