Baked Beets with Balsamic Vinegar, Marjoram and Garlic

From: The Naked Chef Takes Off by Jamie Oliver, 2000, ISBN# 1-4013-0824-4

1 lb. fresh raw beets, preferably golf-ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of marjoram or sweet oregano, leaves picked from stems
salt and freshly ground black pepper
10 Tbsp. balsamic vinegar
6 Tbsp. extra-virgin olive oil

Preheat oven to 400º F. Tear off around 5 ft. of aluminum foil and fold it in half to give you double thickness. If you can only get larger beets halve them to speed up their cooking time, otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground black pepper, and then fold the sides into the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Put on a baking sheet and place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table.

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