TABELIAAUTHENTIC RECIPE
Barbabietole al FornoRoasted Beets
A winter side dish from Veneto: whole beets baked in foil and finished with balsamic vinegar and thyme. Roasting brings out their sweetness to the fullest.
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Ingredients (2 servings)
- BeetsWrap in foil and roast with the skins on400 g
- Balsamic vinegar20 ml
- Extra virgin olive oil30 ml
- Fresh thyme3 sprigs
- Coarse salt5 g
Method
Wrap the beets in foil
- 1 Preheat the oven to 190°C.
- 2 Wash the beets and wrap each individually in aluminum foil with the skin on.
Roast the beets
- 1 Bake in an oven at 190°C for 50–60 minutes.
Ready when
They are done when a skewer slides in easily.
Peel and cut the beets
- 1 Once cool enough to handle, open the foil and peel the beets by hand; gloves are recommended.
- 2 Cut into bite-sized pieces.
Toss with dressing
- 1 Combine olive oil, balsamic vinegar, coarse salt and thyme in a bowl to make a dressing; toss with the beets and serve.
About this dish
Beets are not used in the same way throughout Italy. They are particularly familiar on autumn and winter tables in northeastern regions such as Veneto and Friuli. Barbabietole al forno is a distinctly northern Italian contorno, roasting cold-season root vegetables to serve as a salad or side dish.
Venetian cooking has a feel for using acidity to sharpen vegetables and fish. Pairing roasted beets with balsamic vinegar and herbs similarly keeps these sweet roots from becoming monotonous and makes them easy to serve alongside meat or cheese.
Although beets are increasingly discussed as a healthful vegetable today, regional kitchens have long valued them as a winter vegetable that stores well. Their vivid purplish red also brings color to cold-season tables.
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