Recipe courtesy of Rick Tramonto
Red, Gold, White, and Candy-Striped Beets with Beet Juice Reduction
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 5 min
- Cook: 1 hr 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 216
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 342 mg
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.
- Level: Easy
- Total: 1 hr 15 min
- Prep: 5 min
- Cook: 1 hr 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 216
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 342 mg
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.
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