Beets Da Campania Recipe

Preheat and prepare

Preheat oven to 200°C (400°F). Line a baking sheet with foil or parchment for easier cleanup. Trim beet greens to about 2 cm from the crown (reserve greens for another use). Scrub beets well to remove dirt; do not peel yet.

Toss beets with 2 tbs olive oil, 1 tsp coarse sea salt and 1/2 tsp black pepper in a bowl so each beet is lightly coated.

Place beets on the prepared baking sheet in a single layer. Roast for 35–60 minutes depending on size (small beets 35–40 min; medium 45 min; large up to 60 min) until a knife or skewer slides into the center easily.

When done, remove from oven and let cool slightly until they are comfortable to handle (10–15 minutes). Slip the skins off by rubbing with a paper towel or using your hands – the skins should peel away easily. Cut roasted beets into 1–1.5 cm slices or wedges and place in a bowl or shallow serving dish.

In a small bowl, whisk together 4 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tbs lemon juice and 1/2 tsp honey until emulsified.

Add the finely minced garlic, anchovy (if using), chopped capers and the chopped fresh oregano. Season with 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness: add a pinch more honey if the dressing is too sharp or a little more vinegar/lemon if it needs brightness.

Let the dressing rest for 5–10 minutes so flavors meld. If anchovy was used, mash it into the dressing until it dissolves.

Pour the dressing over the warm roasted beet slices and gently toss to coat, taking care not to break the slices. Allow to sit for 10–15 minutes so beets absorb the dressing and come to room temperature.

Scatter the toasted pine nuts or chopped walnuts over the beets. Crumble or shave the ricotta salata/Pecorino on top. Finish with 1 tbs fresh oregano or parsley leaves and a light sprinkle of flaky sea salt to taste.

Serve warm or at room temperature as an antipasto or side dish. Leftovers keep refrigerated in an airtight container for up to 3 days; warm briefly before serving to loosen the dressing and perfumes.