About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Green Bean Salad | Main | Beet Tops Salad »

Baked Red Beets


I originally made this recipe in the fall when I made THE. BEST. RECIPE. IN. THE. BOOK. . . . pork loin in vinegar with bay leaves. It was a wonderful addition to the meal.

Through a strange twist of fate I had a similar dish last week at one of my favourite Greek restaurants in Toronto's Greektown. There it was called Pantzaria and it consisted of baked red beets with red wine vinegar, crushed garlic, and olive oil. The timing couldn't have been better because I confess that my memories of this salad from last fall have grown dim . . . (Sandi, thank you for NOT commenting that I am just plain dim, bad girl) last week's refresher has reminded me again of how wonderful this dish is. Of course, Marcella's version was more nuanced than what I enjoyed in Greektown.

To bring this to the table one really only needs a few steps - first the beets are carefully cleaned (as always Marcella gives clear and concise instructions for preparing the vegetable properly), roasted, the blackened skins removed, sliced, and tossed with oil, vinegar, and salt and pepper. Simple, easy, and bloody delicious.

If you have not yet tried roasted beets you are in for a revelation - roasting them brings out the natural sugars in the beet and you are left with an incredibly delicious treat. Marcella writes that you will 'swoon over (the taste) if you have never had them before'.

Yes, you will swoon.

We've been roasting beets for years. In fact, it is the only way we'll prepare beets. I suspect that once you try this dish it will be the only way that you prepare beets in the future too. I have roasted beets and served them to folks who despise beets. They have asked for seconds and taken the leftovers home.

This is why I always double the quantity whenever I roast beets.

This wonderfully simple, yet incredibly delicious, salad would work equally as well as a vegetable served alongside roasted meats.

Comments (5)

How can I not comment... with an invitation like that?
I think 'to swoon' must be a southern term. Surely from the days of Tara and Gone With The Wind. It sounds very ladylike and delicate.

I will say that Marcella's roasted beets are indeed worth swooning over.

Yes, Marcella's beets are swoon-worthy, aren't they?

Marcella Hazan:

When we lived in Milan, there was a kerchiefed woman in the market who didn't even have a stall, but she stood with a a few basketfuls of large, roasted, unskinned beets at her feet. At home, once peeled, sliced, and anointed with oil, salt, and vinegar, they were delicious beyond surpassing. Have you not, my Pomodori, in the course of these trials found that no edible substances can match the variety, sweetness, intensity of vegetables?

Mindy Smith:

Jerry, roasted beets are one of my top 5 favorites. I'm sure I'll be swooning along with the rest of you!! thanks for another fun and informative post! :))

If I could answer that question, Marcella, YES. We have discovered that fresh, seasonal, and respectfully prepared vegetables ARE unmatched!

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This page contains a single entry from the blog posted on March 26, 2011 7:29 AM.

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