From The Cook and the Gardener by Amanda Hesser

1½ lb. beets (washed, trimmed and cut into 1” chunks)
¼ C olive oil
1 tsp. sugar
Coarse Salt, Kosher or sea
¼ C raspberry vinegar
1 Tb. chopped flat-leaf parsley leaves

– Heat oven to 300 degrees
– In a large mixing bowl, combine beets, 3 Tb. olive oil, salt, sugar, and 3 Tb. vinegar
– Spread on a baking sheet with a lip on all four sides or in roasting pan with low sides
– Add ½ cup of water and bake for 2-3 hours (until beets are tender when poked with the times of a fork
– baste often, add up to another ½ C water as needed
– Just before serving, combine the beets and any cooking liquid with remaining olive oil and vinegar and parsley
– Stir to mix
– Season to taste
– Serve hot or let cool and serve as a salad