I’m one of those people who really don’t like beets. And to be honest, I still don’t like beets all that much. But this recipe is an exception. This is a recipe even beet-haters will love. The combination of flavors is absolutely amazing, and this is a recipe that I definitely will be making again. It was a hit with our dinner guests, with the entire platter disappearing almost immediately. I’m submitting this recipe to be part of Joelen’s Martini Mixer Adventure.
Roasted Chioggia Beets with Feta
recipe courtesy Food & Wine magazine
1/2 cup raspberry vinegar
3 tablespoons honey
1 medium shallot, minced
Coarsely cracked black pepper
1/4 cup grapeseed oil
8 small beets (about 2 1/2 pounds), washed and trimmed
1 tablespoon unsalted butter, cut into small bits
4 ounces feta cheese, thinly sliced (see Note)
Handful of spicy baby greens, such as mizuna, for garnish
Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Whisk in the grapeseed oil until emulsified.
Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter. Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool slightly.
Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours.
To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing. Garnish with the greens and serve.