Beets Two Ways

Name: Beets Two Ways
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 16 baby chioggia beets, trimmed; 1 1 ⁄ 4 cups orange juice; 1 cup vegetable stock; 1 ⁄ 2 cup red wine vinegar; 1 ⁄ 4 cup honey; Salt; 2 Tbsp. champagne vinegar; Freshly ground white pepper; 1 medium red beet, peeled and julienned; 1 medium yellow beet, peeled and julienned; 2 Tbsp. canola oil; 1 Tbsp. thinly sliced flat-leaf parsley leaves; 1 tsp. finely chopped chives; 1 ⁄ 4 cup hopped pistachios

Serves
serves 4

In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.

Ingredients

16 baby chioggia beets, trimmed
1 ¹⁄₄ cups orange juice
1 cup vegetable stock
¹⁄₂ cup red wine vinegar
¹⁄₄ cup honey
Salt
2 Tbsp. champagne vinegar
Freshly ground white pepper
1 medium red beet, peeled and julienned
1 medium yellow beet, peeled and julienned
2 Tbsp. canola oil
1 Tbsp. thinly sliced flat-leaf parsley leaves
1 tsp. finely chopped chives
¹⁄₄ cup hopped pistachios

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Instructions

Step 1

Put baby beets, 1 cup of the orange juice, stock, red wine vinegar, half the honey, and salt to taste into a small pot and bring to a boil. Reduce heat to medium-low; simmer until tender, 40–45 minutes. Cool, strain, and reserve cooking liquid.

Step 2

In a bowl, whisk together champagne vinegar, 1⁄2 cup cooking liquid, remaining orange juice and honey, and salt and pepper to taste in a bowl. Peel and thinly slice baby beets; add to bowl. Let marinate for 2 hours.

Step 3

Soak julienned beets in separate bowls of ice water for 1 hour.

Step 4

Meanwhile, simmer remaining cooking liquid in a small pot over medium heat to make a glaze, about 5 minutes. Set glaze aside.

Step 5

To serve, divide baby beets between 4 plates, using a slotted spoon. Whisk together oil, parsley, chives, 2 tbsp. beet marinade, and salt and pepper to taste in a bowl. Drain julienned beets; pat dry; toss with dressing. Put dressed beets beside baby beets and drizzle with glaze; sprinkle with pistachios.

Put baby beets, 1 cup of the orange juice, stock, red wine vinegar, half the honey, and salt to taste into a small pot and bring to a boil. Reduce heat to medium-low; simmer until tender, 40–45 minutes. Cool, strain, and reserve cooking liquid.
In a bowl, whisk together champagne vinegar, 1⁄2 cup cooking liquid, remaining orange juice and honey, and salt and pepper to taste in a bowl. Peel and thinly slice baby beets; add to bowl. Let marinate for 2 hours.
Soak julienned beets in separate bowls of ice water for 1 hour.
Meanwhile, simmer remaining cooking liquid in a small pot over medium heat to make a glaze, about 5 minutes. Set glaze aside.
To serve, divide baby beets between 4 plates, using a slotted spoon. Whisk together oil, parsley, chives, 2 tbsp. beet marinade, and salt and pepper to taste in a bowl. Drain julienned beets; pat dry; toss with dressing. Put dressed beets beside baby beets and drizzle with glaze; sprinkle with pistachios.