The food lab better home cooking through science ( PDFDrive ) 987

SERVES4
2poundsbeets,greensandstemsremoved,scrubbed
undercoldrunningwater
1tablespoonextra-virginoliveoil
Koshersaltandfreshlygroundblackpepper
4sprigsfreshrosemaryorthyme
½cuppomegranateseeds
2smallwhiteonions,finelysliced(about½cup),rinsedin
asieveunderwarmwaterfor2minutes
1recipeMarconaAlmondVinaigrette(recipefollows)
4ouncesgoatcheese,crumbled
2to3hard-boiledeggs,(seehere),quartered


½cupleavesfromthecenterof1bunchofcelery
1. Adjust an oven rack to the middle position and preheat
the oven to 375°F. Fold two 12- by 18-inch squares of
heavy-duty aluminum foil crosswise in half. Crimp the
openleftandrightedgesofeachonetogethertoforma
tight seal; leave the top open. Toss the beets with the
oliveoilandseasonwithsaltandpepper.Divideevenly
between the foil pouches. Add 2 herb sprigs to each
pouch,thentightlycrimpthetopsofthepouchestoseal.
2.Placethepouchesonarimmedbakingsheetandplacein
the oven. Cook until the beets are completely tender—a
cake tester or toothpick inserted into a beet through the
foil should show no resistance—about 1 hour. Carefully
open the pouches and allow the beets to cool for 30
minutes.
3.Peelthebeetsundercoldrunningwater(theskinshould
sliprightoff).Cutintorough1½-inchchunks.

4. Toss the beets, pomegranate seeds, onion, and dressing
together in a large bowl. Transfer to a serving plate.
Garnish with the goat cheese, hard-boiled eggs, and
celeryleaves.Serveimmediately.
MarconaAlmondVinaigrette
Iliketoaccentuatethenaturaldirt-candysweetnessofbeets
with a lightly sweetened dressing, and honey is the natural
choice. It makes a great emulsifier, which means that your
oilandvinegarshouldcometogetherintoanicesauce-like
consistencywithoutyouhavingtostrainyourwrist.