My mandoline slicer is one of my favorite kitchen gadgets. It’s great for slicing beets because it produces perfect and uniform cuts in under a minute. Dousing those slices in balsamic vinegar and olive oil and roasting them brings out their earthiness while creating a unique caramelized flavor and wonderful chewy texture. When roasting, be sure place the bigger pieces along the outside of the baking sheet—those pieces will develop a beautiful char around the edges while the smaller interior pieces will develop a chewy texture and bright red color.
ROASTED BEET STACK WITH BALSAMIC VINEGAR AND FRESH THYME
Yield 4 servings
- 2 large beets, washed and peeled
- 1/3 cup olive oil, plus more as needed
- 1/3 cup balsamic vinegar, plus more as needed
- salt and pepper
- 1 TB fresh thyme, chopped
- Preheat oven to 400 degrees.
- Line two large baking sheets with aluminum foil and grease lightly with some olive oil. Slice the beets on a mandoline slicer and arrange on the baking sheets so they are slightly overlapping each other. Douse with the olive oil, balsamic vinegar, salt and pepper. Place in the oven for 20 minutes.
- Remove from the oven and flip all of the beets over. Roast for an additional 10-15 minutes, ensuring that the beets do not burn. Once they are done, sprinkle with the fresh thyme and then let them rest on the baking sheets for about 5 minutes.
- Transfer to a plate and serve immediately.