Roasted Chioggia Beets With Shaved Pecorino

For Beets: Preheat oven to 400 degrees F.

Place the cleaned beets into a baking dish that will just accommodate all of them in one even layer comfortably. Add just enough water to lightly cover the bottom of the pan.

Season liberally with salt and cover pan with aluminum foil. Using the tip of a knife, pierce the foil 4-5 times taking care to keep the holes very small.

Place pan in oven and roast until beets are tender, 30 to 45 minutes, depending on the size of the beets. The easiest way to test for doneness is to insert the tip of a thin paring knife into the center of the beet. When they are cooked, the beet will briefly cling to the knife, but slide off, unprovoked, within 2 seconds.

Remove pan from oven, remove aluminum, and cool until you are able to handle the beets. Using a towel, slide the skins off of the beets one by one. Cut the beets in half or into quarters to ensure all pieces are of similar size.

Pour the vinegar and water into a large saute pan and bring to a boil. Add beets and mix with liquid until well coated and gently cook to warm the beets all the way through.

Add the butter, increase flame and toss pan until all of the butter has dissolved and is emulsified into the liquid and the beets are well glazed. Adjust seasoning.

Place into desired serving vessel, shave cheese over the top and serve.

Recipe Source: Keith Luce, executive chef, Press