Recipe: Chewy Beet Salad
Prep Time:
20 minutes
Cook Time:
3 hours, 40 minutes
Servings:
2 to 4 servings
Ingredients
  • 2 bunches (2 pounds) baby red beets
  • 1 tablespoon sherry vinegar
  • 10 garlic cloves, smashed
  • 5 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup beet juice
  • 1 tablespoon olive oil
  • 1 teaspoon sherry vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • Chervil leaves, for garnish
  • Thinly sliced raw Chioggia beets, for garnish
Directions
  1. Roast the beets: Preheat the oven to 400º. On a large piece of aluminum foil, toss the beet ingredients together to coat. Place on a baking sheet and roast until tender, 40 to 45 minutes. Remove from the oven and allow to cool, then trim, peel and slice each beet in half.
  2. Turn down the oven to 200º and line a baking sheet with a wire rack. Place half of the beets on the rack and return to the oven. Cook until the beets dehydrate, yielding a chewy texture and condensed sweetness, 2½ to 3 hours.
  3. Meanwhile, make the dressing: In a small sauce pot, add the beet juice and bring to a simmer. Cook until reduced to 3 tablespoons, 15 minutes. Transfer to a medium bowl and let cool. In a medium mixing bowl, combine the reduced beet juice, olive oil and sherry vinegar. Season with salt and pepper.
  4. Add the roasted and dehydrated beets to the bowl with the dressing and toss to coat. Transfer to a platter and garnish with the chervil leaves and Chioggia beets, then serve.