If you don't have fun with this dish, you're not doing it right! Go wild with the many different beets out there. I took all I could find at a local farmer's market and made an extraordinary and colorful salad, which I later pared down for an amuse, using colorful beets supplied by Ton Cornille and Sons, my produce vendor, with whom I have worked for more than a dozen years. I serve this in a small paper cup, like the ones you might find at a fast food restaurant for ketchup or relish, and arrange the beets according to color and shape: This amuse is very much about visual appeal. The beet juice reduction provides a little extra kick. Because this holds well, you can make it ahead of time, or you can increase the amounts and take it along on your next picnic.
Recipe courtesy of Rick Tramonto
Save Recipe Print
Total:
1 hr 15 min
Prep:
5 min
Cook:
1 hr 10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Put the beet juice in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer for about 25 minutes or until the juice is reduced to a syrup. Remove from the heat.

Strain the reduction through a chinois or fine-mesh sieve into a small bowl. Cover and refrigerate until needed.

Preheat the oven to 375 degrees F. Lay out a large piece of aluminum foil. Make a 1/2-inch thick bed of kosher salt on a jellyroll pan.

Rinse and dry the beets. Remove all but 1 inch of the stems (leaving the roots and part of the stems prevents the beets from bleeding). Coat the beets with 1 tablespoon of the olive oil and place them on the jelly-roll pan. Wrap the beets with the foil to form a package and set it on the bed of salt.

Roast the beets for 30 to 40 minutes or until tender. To test for tenderness, insert a skewer or paring knife into 1 of the beets. If the skewer meets with no resistance, the beets are done.

When the beets are cool enough to handle, cut off the roots and stems. If you wish, keep the stems on a few beets for presentation. Slip the skins off the beets with your fingers.

Cut the beets into quarters and put them in a medium-sized bowl. Toss with the remaining olive oil and season, to taste, with salt and pepper.

To serve, place a few assorted beet quarters inside a small cup, positioning the ones with stems near the top. Drizzle with the red beet juice reduction and garnish with thyme leaves. Repeat to make 5 more servings.

Cook's Note

12 ounces of beets make about 3/4 cup juice.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Recipe courtesy of Alex Guarnaschelli

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Black and White Angel Food Cake

Recipe courtesy of Ina Garten

Roasted Red Pepper Sauce (with Gnocchi)

Recipe courtesy of Georgia Downard

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.