Alice Water's Easy Marinated Beets

Ingredients

• 1 1/2 pounds golden beets (about 7-8 medium-size beets)
• 1/2 cup water
• 3 tablespoons white balsamic vinegar (or your favorite vinegar)
• 1/2 teaspoon kosher salt (more, to taste)
• 1/4 teaspoon freshly ground black pepper (more, to taste)
• 1-2 tablespoons extra virgin olive oil
• 1-2 teaspoons finely chopped fresh rosemary (thyme, dill, mint, chives or tarragon would also be delicious!)

Instructions

1. 1

   Preheat oven to 425˚F.

2. 2

   Remove the tops of the beets, leaving about 1/2 inch of the stem. Wash the beets thoroughly and place them in a baking dish; they will fit in without crowding. Add 1/2 cup of water and cover tightly with foil.

3. 3

   Bake for 45 to 1 hour, until the beets can be easily pierced with a sharp knife. If the beets are not all the same size, some may take longer. Remove from oven, uncover carefully (steam will be hot!) and allow to cool.

4. 4

   Cut off the tops and bottom tails of the beets. Rub the peel gently with a dry paper towel to remove. The skin (peel) should slip right off.

5. 5

   Cut beets in half, then in quarters or eighths, depending on size. Sprinkle with vinegar and season with salt and pepper. Stir gently. Allow to sit for at least 30 minutes to allow the beets to absorb the vinegar.

6. 6

   Just before serving, taste and add a pinch of sugar if you note any bitterness. Stir gently. Season with a bit more salt and pepper if needed, then drizzle with olive oil and sprinkle herbs over the top.