Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Oven Steamed Beets

INGREDIENTS 4 pounds red beets, scrubbed, halved if large 2 tablespoons olive oil Kosher salt and freshly ground black pepper Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves   INSTRUCTIONS Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels. Do Ahead: Beets can be steamed 3 days ahead. Let cool; cover and chill.

INGREDIENTS

4 pounds red beets, scrubbed, halved if large

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves

 

INSTRUCTIONS

Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.

Do Ahead: Beets can be steamed 3 days ahead. Let cool; cover and chill.

Source: http://www.bonappetit.com/recipe/big-batch...