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.
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.
- 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)
- 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.