It feels like I’ve been on a roller coaster ride since November with indulgent holidays and events scattered here and there. The up and down cycle of eating has been going on for months. And while it was fun to feature some of my holiday favorites, doing a week of Superbowl foods followed by a week of chocolate…well, it was a bit much. I was ready for lighter, cleaner foods. And when that happens, I look to vegetables.
I’ve been kicking around the idea for a Hasselback-style roasted beet for a while now. If you haven’t tried a Hasselback potato, you should because they’re delicious and so easy. I would have featured those here, but I was looking for something new and different. Since beets are a favorite of mine and they are delicious when roasted, I thought I would adapt them to the Hasselback style and cut out the cheese topping.
I opted to slice into the beets before roasting because I wanted them to be able to fan out like a Hasselback potato does. They did, but the subsequent peeling process was a bit cumbersome. By the time I was done peeling the beets, I had to fan them out by hand. It may be worthwhile to try roasting the beets, then peel with ease and slice. To make the cuts into the roasted and peeled beet, set it on a spoon. The edges of the spoon will keep your knife from cutting all the way through. I used this spoon method with the raw beets too.
I mixed up a quick sauce with orange juice and zest, shallots and a little browned butter – just a little. The earthy, fresh and natural sweetness of the beets supported the orange and shallot sauce so well. As the bits of shallot slipped in between the partially sliced beets, the fan effect of a Hasselback potato was achieved.
Beets are a long-time favorite of mine, and I felt they would be perfectly adapted to being sliced and roasted in a Hasselback style but with a twist.
- 1 pound (approximately 4) fresh beets, ribs and greens removed and reserved for another use
- 1/4 cup fresh squeezed orange juice
- 1-1/2 tablespoons minced shallot
- 1 teaspoon orange zest
- 1-2 tablespoons unsalted butter, slightly browned
- Salt and pepper to taste
- 1 tablespoon finely chopped fresh parsley
- To roast the beets: Wash the beets and pat dry. Trim the root end. Place beet onto a spoon and make vertical cuts approximately 1/4-inch apart using the spoon edge to keep the knife from going all the way through. Wrap loosely in foil and place on baking sheet in a 375 degree F preheated oven for 35-45 minutes or until beets feel tender when squeezed (like a baked potato). Peel and slice off the stem end when cool enough to handle. Set aside.
- Just before serving, prepare the sauce by pouring the orange juice into a small skillet over medium heat. Allow the juice to thicken and reduce by half. In a separate skillet of medium high heat, allow the butter to melt and just begin to brown. Reduce heat to medium low and add minced shallots and orange zest. Cook for a few minutes. Pour orange juice reduction into the butter-shallot mixture. Season with salt and pepper to taste. Spoon sauce over roasted beets. Sprinkle with parsley. Serve immediately.
Save the beet greens and ribs. They are delicious chopped and added to salads or lightly sauteed in olive oil.
When roasting, the beets will leak, so keep the foil opening upward to eliminate the possibility of burnt juice. This was the main reason why peeling the beets before roasting wasn't an option.
Warm the beets before serving. I used my microwave for this because I didn't want to add the beets to the sauce and have their juices turn the sauce an unappealing color.