Recipe courtesy of Rocco DiSpirito
Glazed Beets Agrodolce with Ricotta Salata
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- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 473
- Total Fat
- 34 g
- Saturated Fat
- 6 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 6 g
- Sugar
- 25 g
- Protein
- 7 g
- Cholesterol
- 10 mg
- Sodium
- 882 mg
Tender, buttery beets are very delicious on their own. I can only think of a few ways to enhance the flavor of roasted beets. Agrodolce is Italian for sweet and sour and it’s a handy condiment used for almost anything cooked or raw. Adding a sharp sheep’s milk cheese is a great dish building strategy. It makes a side dish feel like it’s a main course.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 473
- Total Fat
- 34 g
- Saturated Fat
- 6 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 6 g
- Sugar
- 25 g
- Protein
- 7 g
- Cholesterol
- 10 mg
- Sodium
- 882 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Wash and dry the beets. Wrap the beets in one large aluminum foil packet. Place the packet on a sheet pan and cook for 1 to 1 1/2 hours, or until the beets are fork tender. Allow to cool slightly before opening, about 20 minutes.
- While the beets are cooking, make the agrodolce. In a medium saucepan over medium heat, heat 1/4 cup of the olive oil. Add the garlic and allow to cook until fragrant and just starting to brown, 2 to 3 minutes. Add the red wine vinegar, agave nectar and the leaves from the sprig of rosemary. Bring the mixture to a simmer and reduce until it resembles a syrup, about 5 minutes.
- Meanwhile, heat the remaining 1/4 cup olive oil in a medium cast-iron pan over medium heat. Add the onion and cook, stirring occasionally, until browned, about 5 minutes. Add the red pepper flakes and cook for about 1 minute. Then add the raisins, almonds and balsamic vinegar and simmer for 5 minutes until slightly reduced. Transfer this mixture to the reduced red wine vinegar mixture and stir to combine. Set aside and let cool.
- Add the Dijon mustard and Banyuls vinegar to a large bowl and whisk to combine. Add the reserved beet greens, arugula, salt and pepper and toss to combine.
- Peel and cut the cooled beets into wedges. Place the beets on a platter and top with the agrodolce sauce. Top with the beet green salad and freshly grate the ricotta salata over the top.
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