I don’t know about you, but I love beets. So I picked up three big bunches from Capay Organic at the California Avenue Farmers’ Market last Sunday. Some I piled atop lettuce, and the rest I used to prepare this mixture of roasted and marinated beets.
The inspiration for the dish came from two different sources: (1) a recipe I spotted in the March issue of Bon Appétit magazine and (2) my veggie of choice at Pizzeria Delfina.
What makes the mashup appetizing? The contrast of sweet and sour notes from the slow-roasted red and quick pickled golden beets, in my opinion. Served with a dollop of creamy fromage blanc and crunchy sesame seeds, it’s rich, refreshing and harmonious.
Recipe adapted from Bon Appétit.
Roasted and Marinated Beets with Fromage Blanc
Makes 4 servings
Ingredients
- 3 small red beets, washed
- 3 small golden or Chiogga beets, washed
- 2½ tablespoons olive oil
- ½ teaspoon caraway seeds
- ½ teaspoon fennel seeds
- 1 bay leaf
- 2 tablespoons red wine vinegar
- sea salt
- 6 tablespoons fromage blanc
- black and white sesame seeds and flake salt (optional, for garnish)
Instructions
- Preheat oven to 400 degrees.
- Wrap each red beet loosely in foil and place on a baking sheet. Bake for 50-60 minutes until beets are fork tender. When cool enough to handle, rub off skins and cut into 1" pieces. Transfer to an airtight container and store in the refrigerator.
- Increase oven temperature to 425 degrees.
- Place golden or Chiogga beets in a baking dish and fill with enough water to come ½ inch up the sides of the beets. Cover with foil and bake for 50-60 minutes until beets are fork tender. When cool enough to handle, rub off skins and cut into 1" pieces. Place in a glass jar with a lid.
- While the golden or Chiogga beets are cooking, heat olive oil, caraway seeds, fennel seeds and bay leaf in a small sauce pan over medium-high heat. Cook, swirling pan occasionally, until fragrant, about 3 minutes. Pour over the golden or Chiogga beets in the jar. Add red wine vinegar and salt to taste. Seal jar, shake gently and let sit for 2 hours at room temperature. Transfer to the refrigerator to chill for at least 2 hours or up to 5 days.
- When ready to serve, divide roasted and marinated beets among four plates. Garnish each serving with 1½ tablespoons fromage blanc, and sesame seeds and flake salt, if using.
