This recipe couldn’t be more simple, really. It is subtle, delicious, and tastes like a lot of thought went into it. Just the way I like it.
6 small beets (I prefer to use 3 golden beets and 3 red for a nice color balance)
2-4 Tbsp balsamic vinegar substitute
6-8 drops black truffle oil
1/4 C chopped flat-leaf parsley (leaves only), loosely packed.
- Once beets are washed, and the stem-end is trimmed off (stem-end) often holds grit or dirt, so you’ll want it cut/shaved off. I shave off the dirt-collecting areas so that it wastes as little beet as possible. Do not cut the beets beforehand unless necessary to fit into the pot – the more internal surface area is exposed, the more sugar and flavor loss you will experience.
- Boil or steam beets for about 10-20 minutes, or until you can poke it through with a fork, but retains some of its firmness. If boiling, start from cold water so that the beets cook evenly.
- Drain beets and allow to cool.
- Once cooled, cut into slices and place in a serving bowl.
- Add all other ingredients and mix well. Allow to sit for at least 5 minutes to give them time to absorb the balsamic vinegar.
- Stir again and serve, or cover and refrigerate for later consumption.
- Roasted Beets and Carrots with Feta and Cumin Vinaigrette (aminerecipes.com)