Roast­ed Beet­root with Bal­sam­ic Vinegar

(serves four)

3 small beet­roots per per­son, leaves removed
gen­er­ous splash bal­sam­ic vinegar

Wrap the beet­roots in heavy alu­mini­um foil and roast in a hot oven (400-ish degrees) for at least an hour (for small beets) and as much as two hours (for very large). I find that most aver­age-sized beets will cook, there­fore, in an hour and a half. The nice thing is that they can stay in longer if the oth­er thing you have in the oven requires a low­er tem­per­a­ture (like brisket), or short­er if you’re cook­ing at a high­er temperature.

Let rest in the foil pack­age until cool enough to han­dle, then open it up and one at a time you can squeeze the skin right off. Trim the bot­tom bit that can be a bit woody, with a sharp knife. Quar­ter the beets, if they’re small, or cut into bite-size pieces if they’re large. Sprin­kle with the vine­gar and con­tin­ue to toss them occa­sion­al­ly as you get the rest of the your meal ready. Superfood!