Recipe courtesy of Rick Tramonto
Red, Gold, White, and Candy-Striped Beets with Beet Juice Reduction
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 216
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 342
- Total: 1 hr 15 min
- Prep: 5 min
- Cook: 1 hr 10 min
Ingredients
2 cups red beet juice (see note)
Kosher salt
3 baby red beets
3 baby gold beets
3 baby white beets
3 baby candy-striped beets
1/2 cup olive oil
Freshly ground black pepper
Fresh thyme leaves, for garnishing
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.