It's easy to go overboard during the holidays. To make too much food, with too many flavors, and then it all gets to be just too much. That's why we always t...
It's easy to go overboard during the holidays. To make too much food, with too many flavors, and then it all gets to be just too much. That's why we always try to work in a side dish that's just so simple and straightforward it can mix and match with pretty much anything. These Roasted Beets are all that and get bonus points for being make ahead (and tasting better the longer they sit)!
trimmed and scrubbed
divided
plus more for garnish
halved and thinly sliced
of shavings of Ricotta Salata, optional
Heat oven to 400°F and arrange a rack in the middle. Combine beets, thyme, 2 tablespoons of the oil, and salt and pepper in a baking dish and toss to coat. Roast until beets are knife tender, about 45 minutes. Set aside until cool enough to handle then rub off skins with paper towels and cut beets into sixths.
Mix beets with shallots, vinegar, and olive oil, and the leaves of 1 thyme spring. Season with salt and pepper and let sit at least 1 hour. Toss with pistachios and feta, if using, just before serving.
Food styling and photography by Aida Mollenkamp
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