- 8 medium beets (about 2 pounds total)
- 1/2 cup water
- 1/4 cup canola or other vegetable oil
- 6 tablespoons balsamic vinegar
- 2 to 4 tablespoons extra-virgin olive oil, to taste
- 1 teaspoon coarse (kosher) salt
- Freshly ground black pepper, to taste
- Preheat the oven to 350°F.
- Trim the beets, leaving on the skin, an inch of the stem, and the wispy “tail” on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
- Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
- Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
- Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.