Honey Dijon Roasted Beets
Hard to Beet
With fall here it's time to shift my vegetable focus from tomatoes, cucumbers, zucchini, and similar summery flora to winter squashes, bitter greens, and root vegetables. Not that all these aren't available in the summer nor that you can't find, say, butternut squash in June. But summer veggies just aren't up to snuff in the winter (read "pretty much inedible") and, although winter vegetables are usually fine in the summer, aside from the occasional batch of cold borscht I tend to stick with what's in season.
So I had a hankering for beets last night and found the following recipe. These things are _seriously_ good: A delightful juxtaposition of sweetness and earthiness highlighted with the tang of mustard.
Honey Dijon Roasted Beets
Recipe By :Michael Lomonaco
2 lbs fresh red beets
2 tbsps olive oil
3 tbsps unsalted butter
1/2 c honey dijon mustard
2 tbsps fresh lemon juice
3 tbsps chopped fresh mint
salt and pepper
Heat oven to 375°F. Remove greens and root from beets -- but don't trim closely. Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, 15 to 20 minutes for small, 45 minutes for very large.
Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size.
Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper.
Stir in mustard and continue to cook over medium heat 2 minutes. If using, add mint and stir to coat the beets.
Kevin
With fall here it's time to shift my vegetable focus from tomatoes, cucumbers, zucchini, and similar summery flora to winter squashes, bitter greens, and root vegetables. Not that all these aren't available in the summer nor that you can't find, say, butternut squash in June. But summer veggies just aren't up to snuff in the winter (read "pretty much inedible") and, although winter vegetables are usually fine in the summer, aside from the occasional batch of cold borscht I tend to stick with what's in season.
So I had a hankering for beets last night and found the following recipe. These things are _seriously_ good: A delightful juxtaposition of sweetness and earthiness highlighted with the tang of mustard.
Honey Dijon Roasted Beets
Recipe By :Michael Lomonaco
2 lbs fresh red beets
2 tbsps olive oil
3 tbsps unsalted butter
1/2 c honey dijon mustard
2 tbsps fresh lemon juice
3 tbsps chopped fresh mint
salt and pepper
Heat oven to 375°F. Remove greens and root from beets -- but don't trim closely. Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, 15 to 20 minutes for small, 45 minutes for very large.
Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size.
Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper.
Stir in mustard and continue to cook over medium heat 2 minutes. If using, add mint and stir to coat the beets.
Kevin
2 Comments:
This does sound very yummy-I'm a huge fan of pickled and mustardy things. Must be the PA "Dutch" background-have you ever eaten a pickled beet egg?
Anyways, I should pick up some beets at the market this weekend (if there are any left) and try this out. Probably with less butter though.
Lyra,
These are seriously good.
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