Dropping the kitchen beats and the mic, these are too delicious. Adapted from a cooking class I took while living in Spain.
Skill Level: Dishwasher with knife or mandoline skills, prep-cook.
Ingredients
- 3 beets (smaller)
- 1 onion
- 1 clove of garlic
- I TBS + 1 tsp EVOO
- salt and pepper to taste.
- Optional: add up to 1 tsp of your favorite spice. I used Baharat and mint.
Equipment
- Sheet pan
- Parchment paper
- Large bowl
- Knife or mandoline slicer
Recipe
- Preheat oven to 375 degrees Fahrenheit.
- Line sheet pan with parchment paper, the parchment paper will be twice as large as the sheet pan, to form and envelope to steam the beets.
- Slice beets to about 2cm thin. If you have a mandoline, it is very easy. (If you are having trouble slicing them, just be consistent with the size of your choosing. Cooking time will increase with thickness.)
- Put beets in a bowl and add salt, pepper and other spices (if using). Add EVOO, and toss beets, evenly coating them with EVOO and spices.
- Place beets on half of the parchment paper, leaving room to fold entire sheet over. Keep about 1″ space on all sides of the parchment paper. Lay each beet flat, trying not to over lap them, get a little OCD with it.
- When you’ve used all the beets, fold over the parchment paper and fold edges in twice. Sealing the beets inside.
- Put in oven in middle rack and cook for 40 minutes.
- Rotate at 20 minutes.
Brick by Brooklyn 