Sweet Beet Compote

From WOI Encyclopedia Italia

by Scott Conant

Makes 1 cup

INGREDIENTS

• 2 Medium red beets • 2 teaspoons extra virgin olive oil • Pinch of kosher salt • 2 tablespoons honey • 2 tablespoons Trucioleto red wine vinegar or 1 tablespoon regular red wine vinegar and 1 tablespoon balsamic vinegar

DIRECTIONS

Heat the oven to 350°. Rinse the beets and dry them with a paper towel. Rub the beets all over with the olive oil and put them in a small ovenproof pan with 1/4 inch of water on the bottom of the pan. Season them with just a little salt. Cover the pan with aluminum foil. (Alternatively, skip the pan and simply wrap the beets in heavy-gauge aluminum foil and place the wrapped beets on a baking sheet.) Bake until the beets are tender when pierced with a paring knife, 1 hour and 10 minutes. Allow the beets to cool enough so that you can handle them. Peel the beets and cut them into tiny dice. Combine the still warm beets with the honey and vinegar in equal parts until the mixture binds together somewhat; you may not need to use all of the honey and vinegar. Allow the beets to cool further to room temperature before serving with the cheese.