Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Dairy Is My Life
Save Recipe Print
Bietole al Forno: Roasted Beets with Asparagus
Total:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min
Yield:
4 servings
Total:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min
Yield:
4 servings

Ingredients

Directions

Preheat oven to 450 degrees F

Spread the kosher salt on a cookie sheet large enough to hold the beets and place the unpeeled beets on the salt. Place in the oven and cook for 45 minutes. Meanwhile, cut off the woody bottom inch of the asparagus and peel the last three inches of the bottom of the stalk and set aside. When the 45 minutes have passed open the oven door and carefully lay the asparagus around the beets on top of the salt. Return to oven and cook 15 minutes more. Remove from the oven and remove the asparagus to a platter. Drizzle with 2 tablespoons olive oil and sprinkle with a bit of the salt in the roasting pan. Allow the beets to cool 5 minutes and then peel them. Cut the peeled beets into 1/4-inch dice and place in a kitchen bowl. Dress the beets with the vinegar and remaining oil and season them with salt and pepper. Add the frisee to the beet bowl and toss to mix well. Arrange the beet and frisee mixture over the asparagus, shave shards of Parmigiano over and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Roasted Lamb Chops

Recipe courtesy of The Neelys

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword