Barbabietole alla Scapece - Beets Marinated in Vinegar and Mint

by Jody Williams and Rita Sodi, featured in Via Carota

Published by Alfred A. Knopf

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Introduction

This is a remarkably hands-off approach to preparing beets; aside from making sure they're very clean before you cook them, there is no prep needed. The beets' skins are nutritious. Healthy greens are a sign of freshness — use those too.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Via Carota

Image of Jody Williams' Barbabietole Alla Scapece — Photo by Gentl & Hyers

Ingredients

Serves: 4

Metric U.S.

1 pound small or medium beets
extra virgin olive oil
salt
pepper
4 beets leaves (if fresh)
¼ cup aged sherry vinegar
1 small red onion (halved and thinly sliced)
2 garlic cloves (thinly sliced)
handful fresh mint leaves (torn) + more for serving

454 grams small or medium beetroots
extra virgin olive oil
salt
pepper
4 beetroots leaves (if fresh)
60 millilitres aged sherry vinegar
1 small red onion (halved and thinly sliced)
2 garlic cloves (thinly sliced)
handful fresh mint leaves (torn) + more for serving

Method

Barbabietole alla Scapece - Beets Marinated in Vinegar and Mint is a guest recipe by Jody Williams and Rita Sodi so we are not able to answer questions regarding this recipe

Preheat the oven to 400°F/200°C.
Trim the beets and scrub them well, removing any debris or rough spots. Rinse well. Reserve any nice leaves and wash in cold water. Spin the leaves dry and then finely slice them.
Cut the beets into quarters, or halves if small.
Transfer to a sheet pan, toss with enough olive oil to coat (about 2 tablespoons), and sprinkle generously with salt and pepper.
Roast until the beets are tender when pierced with a fork, 45 minutes to 55 minutes.
Combine the vinegar, onions, and garlic in a medium bowl. Stir in the hot beets, sliced leaves (if using), and the mint leaves; toss well. Season with salt and pepper as needed.
Leave to marinate in the refrigerator for at least 2 hours, preferably overnight, and stir a few times while they're marinating.
Serve at room temperature with fresh mint leaves on top.

Preheat the oven to 400°F/200°C.
Trim the beetroots and scrub them well, removing any debris or rough spots. Rinse well. Reserve any nice leaves and wash in cold water. Spin the leaves dry and then finely slice them.
Cut the beetroots into quarters, or halves if small.
Transfer to a sheet pan, toss with enough olive oil to coat (about 2 tablespoons), and sprinkle generously with salt and pepper.
Roast until the beetroots are tender when pierced with a fork, 45 minutes to 55 minutes.
Combine the vinegar, onions, and garlic in a medium bowl. Stir in the hot beetroots, sliced leaves (if using), and the mint leaves; toss well. Season with salt and pepper as needed.
Leave to marinate in the refrigerator for at least 2 hours, preferably overnight, and stir a few times while they're marinating.
Serve at room temperature with fresh mint leaves on top.