Boil your beets.
Slow-roasted beets are delicious, but they can sometimes come off a little on the sweet side. Instead, Vongerichten likes to boil them. “The sugar comes out less,” he says. “The earthiness comes out more. I take white, red, yellow, and golden ones, keep the skin on, cover with water, add a pinch salt.” He cooks them for 45 minutes and then peels them with a towel to avoid burning his fingers. “Cut them into quarters or eighths,” he says, “and dice or cube. Toss with a splash of sherry vinegar, olive oil, and a little bit of grated ginger.”Back to top