This is a very simple but unique recipe. Even folks who generally hate beets will love this one.
It's a perfect side dish for both everyday and holiday meals.
Whenever I pickle beets, I simmer them in a highly concentrated blanching liquid. This establishes an excellent flavor and texture, while also removing their sometimes overly earthy flavor.
At The Spotted Pig, we had a side of sautéed beets in butter and garlic with thyme, finished with Villa Manodori balsamic vinegar.
I combined these two methods to create a side of roasted beets like nothing I've had before.
Preheat the oven to 191 °C
Cut the stems off 550 g of red beets
Rinse and scrub them thoroughly against a fine mesh sieve. Transfer to a large pot
Add 2 L of water and 1 cup of apple cider vinegar
Add ¼ cup of salt and 1 cup of brown sugar
Place the pot over high heat and bring to a simmer. Reduce to medium-low heat and simmer for 15m until the beets are tender
Remove the beets with a slotted spoon and reserve the simmering liquid. Rub the skins off with a towel
Dry the beets on paper towels
Cut the beets into bite-sized wedges
Add 3½ tbsp of butter to a large, warm cast-iron pan over medium heat. Add 3 unpeeled garlic cloves and season with black pepper to taste. Warm until the butter is foamy and aromatic
Add the beets and stir to coat them in the butter. Sear the beets until the bottoms start to brown
Add 4 sprigs of thyme. Season with salt to taste and stir
Deglaze the pan with 1 cup of the cooking liquid. Bring to a simmer
Transfer the pan to the oven. Roast for 15m until the liquid has reduced to a syrup
Place the pan on the stove over medium-high heat. Add ½ cup of the cooking liquid. Reduce the liquid until it is thick and coats the beets
Drizzle with honey to taste. Squeeze the juice from ½ lemon. Adjust the salt and pepper to taste. The roasted beets are ready
Serve immediately or store in the refrigerator for up to 2 weeks. Enjoy this sweet and savory delight!
Yield 4 people
Red Beet550 g
Apple Cider Vinegar1 cup
Brown Sugar1 cup
Unpeeled Garlic3 cloves
Black Pepperto taste