Eat these Beets

This beet recipe works anytime of year. When beets are in season they are easy to cook so I peel and simply roast them. When they aren’t in season they can get woody, dehydrated, and hard so I prefer to use some liquid. I’m always striving to preserve and intensify the naturally occurring flavors in an ingredient, so I’m not a big fan of boiling beets. Boiling any vegetable for a long time extracts flavors into the water, and out of your final dish.

A quick roast, and then a braise is the best way to cook beets. High heat roasting concentrates and caramelizes flavors, and a slow braise cooks them through and infuses them with whatever flavors you choose. A dutch oven or any covered braising dish should do the trick. A Pro Tip is to use beet juice as part of the braising liquid. Some neutral stock and something salty and acidic in combination will help to balance the sweetness from the reducing beet juice. Herbs, spices, cured meats, and aromatics also lend flavor but use them sparingly, so the beet flavor can stand out.

Beets with oil, salt, aromatics and herbs. Pre roast

Use a Cartouch to facilitate slower evaporation

Finished cooking (short rib added for flavor)