I especially like these beets served at room temperature. Roast the beets up to 2 days before serving. Then just peel and slice, drizzle and serve. If you want to dress them up, you can garnish with a sprinkling of finely chopped, toasted walnuts or hazelnuts, and a dab of chevre.
Prep time: 10 minutes
Total time: 1 1/2 hours
2 bunches beets, trimmed and washed
1 teaspoon olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons good-quality balsamic vinegar
1 tablespoon hazelnut or walnut oil
Preheat the oven to 400 degrees. Place a large sheet of aluminum foil, shiny side up, on a work surface. Place the beets on top, drizzle with the olive oil, and sprinkle with salt and pepper. Fold up the edges of the aluminum foil to crate a packet and seal tightly by crimping the edges. Roast the beets in the oven until a fork will easily pierce the largest one, about 45 minutes. Remove from the oven and cool to room temperature.
Peel the skins off the beets (they should easily pull away). Slice the beets crosswise 1/4 inch thick. Arrange the slices on a serving platter, drizzle with the vinegar and hazelnut or walnut oil, and season with salt and pepper.