Roasted Chioggia Beets - cooking recipe

Ingredients

8 small chioggia beets
3 tablespoons canola oil plus 1 1/2 teaspoons canola oil
10 black peppercorns
2 garlic cloves, crushed and peeled
6 fresh thyme sprigs
4 teaspoons kosher salt, more to taste
2 tablespoons extra virgin olive oil, divided
3 tablespoons sherry wine vinegar, divided

Preparation

Preheat oven to 400 degrees F; wash beets and trim stems to within 1 inch.
Place beets on a large sheet of aluminum foil, toss with 3 tablespoons oil, peppercorns, garlic, thyme, and salt.
Wrap in the foil, place on a baking sheet, and roast until tender, 25 to 50 minutes (depending on the size of the beets).
Once beets are cool enough to handle, rub each with a paper towel to remove skin; trim off stems and roots.
Place beets ina bag, season with half the olive oil, half the sherry vinegar, and a pinch of salt; vacuum seal.
Refrigerate beets and allow to marinate 8 to 12 hours.
Just before serving, season with remaining olive oil and sherry vinegar.