We grow three types of beets; deep red, gold, and candy stripe.  While we have published a few beet recipes on our blog, this is one of our favorites as it focuses our attention on the colors of all three and the pattern of the candy stripe variety.

We use African blue basil in our vinaigrette but you can, of course, use any type of basil, or other herbs.  One of other favorite herbs to pair with beets is French tarragon.

Note:  If you get our beets with the greens don’t discard them as they are not only delicious they are also very nutritious; we love beet greens simply sauteed with extra virgin olive oil and a little garlic.

Preparation Time:  30 minutes

Cooking Time:  1 hour

Serves:  6  (plan on 1/2 lbs of beets per person; that’s about 1 medium sized beet per person)

Ingredients:

• Roast baby beets:
  • 1 lbs each red, gold, and candy striped beets, washed, leaves and stems removed.
  • 3 tbsp extra virgin olive oil
  • 4-6 cloves of garlic
  • 5-6 sprigs of fresh rosemary
  • 1 tbsp of kosher salt
  • 1 tsp of freshly ground black pepper
• African Basil vinaigrette:
  • Leaves from 6 sprigs of fresh African blue basil, washed, minced
    • You may also use Italian, Thai, or even better try our lemon basil.
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar (white, sherry or even balsamic ok)
  • 1 tsp dijon mustard
  • 2 tsp minced shallots
  • 1/2 tsp minced garlic
  • Kosher salt to taste
  • Black pepper to taste

Preparation:

• Preheat the oven to 400F.
• If the beets came with their leaves remove the leaves but leave about 1/4 to 1/2 inch of the leaf stems on the beets.  Do not discard the leaves.  We include a recipe for sauteeing your beautiful and delicious leaves.
• Wash the beets really well; set aside.
• For the vinaigrette:
  • Peel and mince the shallots.
  • Peel and mince 1 small clove of garlic (for the vinaigrette).
  • Peel and leave whole 2 cloves of garlic (for roasting with the beets).
  • Wash and pat dry the fresh African blue basil sprigs, remove the leaves from the stems, discard the stems and mince the leaves; set aside.
    •  You may also use fresh Italian, Thai,  or lemon basil.

Cooking:

• Place the beets, garlic cloves, and sprigs of rosemary on an aluminum-foil lined baking tray.
• Drizzle the evoo over the beets, move around the beets on the tray to coat them in the oil, sprinkle with salt and pepper.
• Place the tray in the preheated oven and cook for about 1 hour or until a sharp knife can enter the beets easily.
• Remove the tray from the oven and allow the beets to cool.
• Using a paper towel rub the skin off the beets.
• Slice the beets into 1/2 inch thick slices after the skin has been removed and set aside, they are ready to plate.
• Make the vinaigrette:
  • Place the shallots, garlic, basil, vinegar and mustard in a small non-reactive mixing bowl, while whisking quickly, slowly drizzle in the evoo.
  • Season with salt and pepper to taste.
• Plate the beets and pour a tablespoon of the vinaigrette over the sliced beets, or plate as in the photo below.
• The roasted mixed beet salad with African blue basil vinaigrette is ready!

Enjoy!