Duet of Beets Sliced or Diced

By • February 22, 2010 • 3 Comments



Author Notes: Oh my do I love beets, j'adore them! I tried my first in my early 20's beet after reading Tom Robbin's Jitterbug Perfume ( I his novel "Another Roadside Attraction" to thank for my love of mushrooms as well). I always though they were pretty but my exposure was limited to pink horseradish and the canned ones found in salad bars. Now i love them roasted, and pickled, and shaved and pureed, diced sliced etc. This recipe came about when catering a 40th b-day party this past summer, it's quite versatile, once the beets are done they can be piled on top of crostini smeared with sheep's milk ricotta or creamy goat cheese. They're a gorgeous base for grilled scallops. Diced in a tiny brunoise they make an elegant and gluten free hors'douerve served in a soup spoonAliwaks

Serves 4-6

Red Beets

  • 1 pound freshest most beautiful red beets you can find
  • 1 tablespoon neutral oil
  • 4 tablespoons Extra virgin olive oil
  • 1 teaspoon dark honey
  • 1 tablespoon finely diced shallot
  • 2 tablespoons Fig Molasses
  • 1 tablespoon Good balsamic vinegar
  • Kosher Salt
  • Cracked Black Pepper
  • 1 tablespoon julienned mint leaves

Yellow Beets

  • 1 pound Freshest most beautiful yellow beets
  • 1 tablespoon Neutral oil
  • 2 tablespoons Extra Virgin Olive OIl
  • 2 tablespoons Bergamot oil
  • 2 tablespoons Fresh squeezed lemon juice
  • 1 teaspoon finely shredded lemon zest
  • Kosher Salt
  • White Pepper
  • 1 tablespoon finely diced chives
  1. (Roasting directions from Tom Colicchio's craft of cooking) Preheat oven to 325, Wash and dry beet well, esp yellow ones make sure all the dirt is gone
  2. In separate bowls toss beets in neutral oil & season with salt & pepper. line two roasting pans with foil, add red beets to one, yellow to another, cover and roast for @ 40 min.
  3. Allow to cool slightly, starting with the yellow beets, peel gently by rubbing with a towel. Slice into rounds or dice in to a tiny dice (brunoise), do same with red beets keeping them in separate bowls.
  4. For Red beets: Whisk balsamic vin, fig molasses, honey & shallots together, slowly add in oil, Season to tastes & pour over beets, cover, let sit at least 1/2 hour, gently mix in mint when ready to serve
  5. For Yellow Beets: Whisk lemon juice & zest together, slowly add in olive oil them bergamot oil, season to taste. pour over beets, cover, let sit at least 1/2 hour, gently mix in chives when ready to serve.
  6. Serve either layered in a glass container, with crostini & a pot of lovely creamy goat cheese or sheep's milk ricotta on the side for do it yourself beet crostini or sliced in thin rounds, yellow on one side, red on the with a dollop of cheese in the center

Comments (3) Questions (0)

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

This recipe looks and sounds wonderful. I am a big Earl Grey/bergamot fan, but have never heard of bergamot oil. Where would I find it?

My_catering_(2)

over 4 years ago Aliwaks

Olivier & Co carries it, I ordered it online from them it is sublime! So many lovely applications! Last summer I guest cheffed for an event and the starter was fresh fig crostini w/ bergamot ricotta, it was so nice. Its a tiny container and I am extremely miserly with it. I think it would be beautiful drizzled over a delicate filet of fish too.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I LOVE Olivier & Co - completely addicted to the green lemon oil on salads with reduced balsamic - now I must try bergamot as well! This is a gorgeous duet of beets ...