Beets Dijonaise

The Beet Goes On



When I lived in Oregon my favorite day of the week was Saturday - shopping day. I'd hit the local Alberstson's supermarket for staples, then I'd cruise by Oasis (a now-defunct local version of Whole Foods) for meats and produce. Sometimes I'd hit the fish market on the far side of town (the "far side" not being very far in Eugene) or the butcher shop, and during the long growing season my first stop was always the farmers' market.

Actually "street market" might be a more accurate name. There were certainly quite a few people selling fresh produce in season, but in or out of season the town square was primarily occupied by people who could be best described as "hippies" selling everything from incense burners to carved wooden bowls to tie-died clothing (and this was in the mid-90s!) Eugene is also where all the old VW micro-buses went when they disappeared from the rest of the country. Sonny and Cher would have felt right at home, but my interest was mostly limited to the produce.

This market was where I first ran across something other than the standard grocery store red beets. I bought gold beets, candy-striped beets, and had the opportunity to try several different red beet varieties. Having long been a lover of the earthy sweetness of beets I took the opportunity to try a bunch of different beet recipes. Sadly, I can seldom find anything but red beets here in Knoxville. Nevertheless, this recipe, which pairs the beet's sweetness against the heat of Dijon mustard, is one of my favorites whatever the beet.

Beets Dijonaise
Serves 4.

3 md. (3-inch diameter) fresh beets
2 tbsps unsalted butter
2 tbsp honey
3 tbsp Dijon mustard
1 tbsps fresh lemon juice
2 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 on a foil-lined baking sheet and roast in oven until tender, about 45 minutes. Remove pan from oven and let beets cool. When cool enough to handle, remove skins and cut into eighths.

In a small bowl, whisk together lemon juice, mustard, and honey.

Heat a skillet over over medium-high heat. Add butter and swirl to melt without burning. Add beets and cook, stirring often, until lightly caramelized, 4 to 6 minutes. Reduce heat to medium, stir in mustard sauce, and season with salt and pepper. Heat for 2 minutes. Add mint and serve.

Technorati: Food | recipe | kevin d weeks | seriously good | side dish | beets