The faint sweetness and low acidity of balsamic vinegar is a perfect foil for the earthy taste of beets. For the recipe, there's no need to invest in an expensive real balsamic vinegar (labeled "tradizionale"); a decent mass-produced commercial brand works just fine. Baking, rather than boiling, the beets brings out their robust flavor.

　　Vividly colored beets "bleed," so to keep the juices in while they cook, leave on the skins, the "tails" or rootlike wisps on the bottom, and at least an inch of the green stems. After they're cooked, peel the beets over a bowl or a thick layer of paper towels, since beet juice stains are nearly impossible to remove from wood or plastic surfaces.

　　Karen loves beets and is happy to make a meal of this dish, with the main course there "just as an excuse." Two of the good "excuses" to serve alongside are David's Famous Fried Chicken or Herbed Pinwheel Pork Loin.

　　

Ingredients

Makes 4 servings

　　8 medium beets (about 2 pounds total)

　　1/2 cup water

　　1/4 cup canola or other vegetable oil

　　6 tablespoons balsamic vinegar

　　2 to 4 tablespoons extra-virgin olive oil, to taste

　　1 teaspoon coarse (kosher) salt

　　Freshly ground black pepper, to taste

　　

Step 1

1. Preheat the oven to 350°F.

　　

Step 2

2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.

　　

Step 3

3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.

　　

Step 4

4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.

　　

Step 5

5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.

　　Excerpted From Staff Meals from Chanterelle

　　Copyright 2000 by David Waltuck and Melicia Phillips

　　Used by Permission of Workman Publishing Co. Inc., New York

　　All Rights Reserved

　　No Portion of this Publication May be Reproduced Without Written Permission of Workman