Roasted beets ala Katzen


Hello farm friends! This belated recipe has been on my shelf for a while, and every time that i make these tasty beets (and have family and friends comment on them, no matter where they fall in the particular menus hierarchy) i think that they deserve a post on the website. Well tonight is your lucky night! No real twist from the source, all the credit goes to Mollie Katzen and ye olde New York magazine for initially reprinting her recipe, exerted from The Heart of the Plate, her newest cook book. What i really enjoy about this recipe is the way the beets are ‘oven steamed’ using a sealed vessel (like a tin foil boat or a cast iron pan covered with tin foil,) and water instead of oil. A little more work is required, but the results so far have been very complement winning. Follow the dressing recipe (which is awesome) or make your own, either way if you start with the beet preparation method you are in for velvety and robust flavored roots for any occasion.


3-5 medium beets, any color

2 T cider vinegar

1/2 t minced garlic

1/4 heaping teaspoon salt

1 T honey

1/4 cup olive oil

2-3 oranges, tangerines or grapefruits, supremed and segmented if large

optional garnishes: long strands of orange zest, thin strips of fresh mint, avocado or fresh berries

Preheat oven to 400, with rack in center position. Line a baking sheet with tin foil, or use a cast iron pan large enough for all the beets to be placed in, not stacked upon themselves. Remove the beet greens and trim the stems to within an inch of the root. Place the beets in the roasting pan, and add 2 tablespoons of water. Cover with tin foil and pinch the edges to create a loosely sealed ‘tent’. Roast the beets for 30-45 minutes or until tender enough to easily pierce with a fork. Remove from oven and allow to cool completely. Using your fingers or a sharp knife, peel the beets and cut into bite sized chunks or elegant half circles. Combine the vinegar, garlic, salt and honey in a medium bowl, and whisk until the honey has dissolved. Drizzle in the olive oil, continuing to whisk until it is incorporated. Add the beets to the dressing, and stir gently until covered. Let sit and room temperature for at least an hour before adding the fruit. (If covered and refrigerated it can be made up to a day in advance.) Add the fruit and stir gently until coated. Serve cold or at room temperature, plain or topped with any of the optional garnishes.

| February 5th, 2014 | Posted in kicking salad dressings, Recipes, Roots |

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