Beets love vinegar. They make a sublime soup served hot or cold; and, both adorn and satisfy as a simmered or roasted vegetable. The leaves, which early beet lovers gathered long before they esteemed the root, provide an earthy and nourishing green. Together, they provide a great complement to meat and poultry.

Serves 4


  • 12 baby beets (about 2 inches in diameter), leaves removed and reserved, about 1/2 inch of stem still attached to the beets
  • 1 Tbsp. extra-virgin olive oil
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 Tbsp. balsamic vinegar


Preheat the oven to 375°.

Place the beets in a baking dish. Add the oil, a sprinkle each of salt and pepper and a splash of water and turn to coat all around. Cover the dish and bake until the beets can be pierced easily with a fork, 45 to 60 minutes. Let the beets cool enough to be handled and, while still warm, rub off the skin with your hands, leaving the stem intact. Toss with the vinegar and set aside at room temperature until ready to use.

From Bold: A Cookbook of Big Flavors (Workman) by Susanna Hoffman and Victoria Wise.

More Beet Recipes


Next Story