Pastrami-Cured Beets

There is nothing more romantic than eating something heart-shaped -- just ask anyone who has ever celebrated Valentine's Day. To mark this hotly anticipated occasion, we bring you a recipe for beets, the most human-heart-looking of al the root vegetables…and therefore, the most  swoon-worthy.

As a bonus, this dish is as easy as it is delicious; requiring only a few minutes of hands-on time, it can easily be made ahead of the big night. Serve it on a charcuterie plate before dinner with some spicy mustard and pickles or on a sandwich for a great picnic option. So really, Valentine's Day or any day, Pastrami-Cured Beets are great!

Pastrami-Cured Beets

1 tablespoon cracked black pepper
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Kosher salt
1/2 teaspoon granulated garlic
1 tablespoon olive oil
3 large beets (peeled)

Make the pastrami cure in a medium bowl by mixing the pepper, coriander, paprika, salt, and garlic together. Drizzle the olive oil over the beets so that they're evenly covered; this will allow the cure to stick to them. Liberally coat each beet with the cure on both sides and place in a covered container in the fridge for at least 1 hour or up to 24 hours.

Preheat your oven to 350 degrees. Wrap each beet in foil and place into a casserole dish. Bake for 1 1/2 hours or until tender. Allow beets to cool completely. Slice thinly using a knife or a mandolin. (Makes 4 servings.)