2000s Recipes + Menus
Beets in Vinaigrette
Serves4
- Active Time:15 min
- Start to Finish:1 hr
January 2008
If you read Edna Lewis's cookbooks, you will come to understand that southerners do not boil their vegetables to death. They cook them until they are perfectly, magnificently tender—and there's a big difference. Try this versatile side and see: It's absurdly easy and full of deep, sweet flavor.
- 1 1/2 lb medium beets (about 4; 2 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
- 2 1/2 tablespoons cider vinegar
- 2 tablespoons finely chopped onion
- 2 teaspoons sugar
- 1/4 cup olive oil
- 2 tablespoons finely chopped flat-leaf parsley
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Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
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Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
Cooks' notes: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley.
- Keywords
- edna lewis,
- southern u.s.,
- web-exclusive recipes,
- vegetarian,
- beets
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