Beets become interesting!
- Beets, as many as you need to line your serving bowl when sliced or cubed
- olive oil
- coarse cracker crumbs (Breton’s Garden Vegetable is my favourite)
- chopped chives
- chopped parsley
- chopped shallot
- sherry vinegar or red wine vinegar
- sea salt
- Wash and trim beets. You can leave skins on or remove them, your choice. Cut large ones into smaller pieces, say 1″ x 1″
- Beets need to be roasted before hand. I usually make a foil package with beets and little olive oil. You can roast them in the oven at 400 degrees or place on BBQ. If placing on BBQ, double wrap with tin foil and a wet paper towel in between the foil layers to prevent burning.
- Roast until beets can be pierced with a fork. Likely around 30 – 40 minutes.
- While beets are roasting, melt a couple of tablespoons of butter in a frying pan. Continue cooking for about 2 minutes, swirling occasionally, until butter is slighly brown and nutty smelling. Do not burn.
- Add cracker crumbs and mix well. Set aside.
- Mix vinegar (2 Tbsp), honey (1 Tbsp) , shallot, and some more olive oil (3 Tbsp).
- Toss vinegar mixture, chives and parsley with beets. Drain excess vinegar mix.
- Layer beets in serving dish.
- When ready to serve, top with cracker crumbs and sea salt. Maybe served at room temp or slightly warmed.
Thanks to RealSimple for the recipe!