Simple Roasted Beets From Root to Leaf by Steven Satterfield
“The liquid in this recipe is important, as it steams the beets from the bottom of the pan during roasting, cooking them evenly and keeping them moist. Though they are great on their own, roasted beets are even better in a vinaigrette, pickled, sautéed, pureed, spiced, or even added to a smoothie.” 4 to 6 servings
2 to 4 medium to large beets, stems and greens trimmed 1 tablespoon olive oil 2 tablespoons white wine vinegar 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper Heat the oven to 350 degrees. Wash the beets and place in a shallow roasting pan wide enough to hold them snugly in a single layer. Pour ¼ inch of water into the pan. Drizzle the beets with olive oil and vinegar and then season with salt and pepper. Cover the pan with parchment and foil and wrap the foil tightly around the lip of the pan. Roast the beets until tender, 45 to 60 minutes. To test for doneness, insert the tip of a paring knife into the flesh of a few beets. If they pierce easily, remove the beets from the oven. If not, cook a little longer. Let the beets cool slightly and peel the while they are still warm. With a towel, wipe the skin off each beet until the surface is smooth. Slice the beets and serve as a side dish or use in other preparations.
Sautéed Beets with Orange and Walnuts Also from Root to Leaf by Steven Satterfield
“Once you have roasted your beets, you can use them in many ways. This is one of my favorite combinations.” Serves 4
½ cup walnut halves or pieces 1 tablespoon extra-virgin olive oil 4 medium or 2 large beets, roasted, peeled, and sliced into 1/3 inch thick ½ teaspoon kosher salt Freshly ground black pepper Zest and juice of 1 orange Heat the oven to 300 degrees. Place the walnuts on a baking sheet on the middle rack of the oven. Roast until lightly browned, about 10 minutes. Meanwhile, put a wide skillet over medium-high heat. Put in the olive oil and heat until shimmery. Add the beats and season with salt and pepper. Toss the beets frequently so that they do not burn. Sauté for 4 to 5 minutes, then add the orange juice and zest. Cook a few minutes more until the juice has reduced. Transfer to a serving dish and then add the toasted walnuts. Garnish with more orange zest if desired. Serve hot or at room temperature.
Seared Beets with Walnuts over Wilted Kale From Vegetable Literacy by Deborah Madison Serves 4
5 small or 3 medium beets 3 tablespoons olive oil 1 bunch kale leaves, stems removed and leaves finely chopped 1 clove garlic, finely chopped Sea salt Aged red wine vinegar Small handful of walnut halves or pieces Thinly sliced goat feta or goat Gouda cheese Crushed aniseeds or dried oregano A handful of micro greens, garden thinnings, or sprouts
Steam the beets. When cool, either slip off the skins with your hands or peel them neatly with a knife. Cut them into wedges.
Heat 1 tablespoon of the oil in a wide skillet over medium heat. Add the beets and cook them, turning as needed, until seared, 10 to 15 minutes.
While the beets are cooking, rinse the kale and drain in a colander but do not dry. Heat 1 tablespoon oil in a second wide skillet over high heat. When the oil is hot, add the kale, garlic, and a few pinches of salt. Turn the greens as they cook, taking care that the garlic doesn’t burn. The water clinging to the kale will steam the greens then evaporate. When shiny and tender, add 1 tablespoon vinegar and toss it with the kale. Taste for salt. Loosely arrange the kale on a small platter and cover with the beets, walnuts, and slivers of cheese. Crush a pinch or so of aniseeds and sprinkle them over the salad, then drizzle the remaining oil over all and sprinkle with more vinegar and salt. Finish with the micro greens and serve.