Have you found a recipe to help you enjoy the earthy flavor of beets?
Many of our Community Supported Agriculture (CSA) members are hesitant the first time they receive beets in their box of produce. They have an earthy flavor that can be overpowering in some preparations. But done right, they are absolutely delicious!
Last year we were privileged to have our good friend and chef Kevin Finch come cook with us at one of our Farm to Table dinners. One of the things I love about Kevin is his ability to take whatever is in its peak season and turn it into something delicious. He’s creative and imaginative in his dishes, always allowing the produce to shine.
This beet recipe is no exception. It takes very simple ingredients and combines them in such a way to balance the flavors perfectly with each bite. A little sweet, a little savory, crunch from the nuts, this dish truly it has it all. Not to mention, it’s absolutely beautiful! It’s very easy to customize based on your own preferences as well. For instance, my serving didn’t have nuts because even though I grew up in Oregon, the land of the hazelnuts, I still don’t like the flavor.
Even a few ardent “beet haters” at the dinner came begging us for the recipe afterward. So here it is for you to enjoy in your own kitchen!
Best roasted beet and berry recipe
This delicious (and beautiful!) recipe pairs earthy beets with the sweet tart flavor of blackberries.
Ingredients
- 1 lb Beets
- 1 drizzle Olive oil
- 1 splash Red wine or sherry vinegar
- 2 Shallots sliced
- 2 pints Blackberries
- 2 sprigs Thyme
- 1 pinch Salt to taste
- 4 ounces Goat cheese
- 1/4 cup Hazelnuts chopped
Instructions
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Clean beets but do not remove skin (remove greens and save for another use if still attached). Coat in olive oil and sprinkle generously with salt.
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Place in tin foil with sliced shallots, a generous sprinkle of vinegar, thyme, and one pint of blackberry. Close tin foil to make a little packet.
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Roast at 350 degrees Farenheit for 1.5 hours or until tender. A small knife should be able to insert and release with ease.
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Pull foil packet from the oven and let it cool, reserving all cooking juices.
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Once the beets are cool enough to handle, remove the skin with gloves and a towel (it's a messy job, so you don't want to stain your skin). The skin should rub off easily.
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Once the skin is removed, use thumbs or a fork and break beets into rough organic pieces 1-2 bite size.
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Cut remaining blackberries in half and macerate (basically let it soak and mash it a bit) in the cooking juices.
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Everything should be served at room temperature. When serving, place beets and cheese around the plate and sprinkle around the macerated berries and all the juice. Sprinkle some sea salt, chopped hazelnuts, and fresh picked thyme over the top. We also threw a few microgreens on to add a little color contrast!
