| Cuisine: American | Type: Side Dish | Serves: 4 |
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Source:
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Feb/Mar 2003 Fine Cooking |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Vegetables: 1 lb. small or medium red or yellow beets, scrubbed, not peeled 5 or 6 large peeled shallots, cut in half into wedges through the intact stem 1 tbs. plus 1 tsp. extra-virgin olive oil 1/2 tsp. Kosher salt 5 small sprigs fresh thyme or rosemary Dressing: 2 tbs. extra-virgin olive oil 2 oz. thinly sliced domestic prosciutto ham, cut into thin strips 1 clove garlic, thinly sliced 1-1/2 tbs. sherry vinegar Kosher salt, to taste Pinch dried red chile flakes 15 large mint leaves, thinly sliced |
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Instructions:
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1. Heat the oven to 400°F. 2. Measure out two pieces of aluminum foil, about 2 feet long and lay crisscross on a sheet pan. 3. Slice the tops and bottoms from the beets. Scrub clean, but do not peel. Quarter, or if large, cut the quarters in half. Peel the shallots and halve by cutting through the stem, leave the stem though, so the shallots stay in a wedge. 4. Toss the shallots and beets in olive oil and salt, then put them on the foil and arrange in a single layer. Top with the herb sprigs and fold the foil over to form a tight seal. 5. Roast the beets and shallots for about 2 hours. Check to see if the beets are cooked by inserting the tip of a knife through them. They should be caramelized on the bottom. 6. (You can reheat the beets before serving by spreading the wedges on foil on a sheet pan and heating in a 350°F oven for about 10 minutes.) 7. Meantime, while the beets are cooking, heat olive oil for the dressing in a medium skillet over medium-high heat. Add the sliced prosciutto and sauté until crisp and browned in places, 2 to 3 minutes. Transfer with a slotted spoon to paper towels. 8. Turn the heat down to medium-low and add the garlic slices. Sauté until translucent and barely turning golden, 30 to 60 seconds. 9. Add the vinegar, a big pinch of salt, and a few red chile flakes. Stir and remove the pan from the heat. Leave the dressing in the pan and reheat just as the beets come out of the oven. 10. Add the beets and shallots to the pan and toss to coat. Reserving a little of each for garnish, toss the mint and prosciutto into the pan with the beets and stir to mix. Taste for salt. 11. Turn the beets out onto a platter or onto individual plates and sprinkle with the remaining mint and prosciutto. |
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Related recipes:
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None |
2003-02-02