With roasted beets in the refrigerator, you always have a dish waiting to happen. Here, roasted Chioggias are given a North African or Turkish treatment. For the recipe, the beets are cut into batons just because, but if you already have them in wedges, no worries.
INGREDIENTS:
1 bunch roasted beets (see recipe.) If you roast the beets specifically for this dish, don’t wedge the beets when they are peeled. Instead, trim them roughly square and cut into roughly 1/4×1/4×2-inch batons. Toss them with a little orange juice. If you already have roasted beets cut into wedges, no big deal, just go with what you have. Neutral flavored oil, such as grapeseed, as needed 1 large clove garlic, minced 1/8th- 1/4 teaspoon cinnamon powder ¼ cup orange juice, or as needed 1 tablespoon pistachio oil ¼ cup (or more) roasted unsalted pistachios, coarsely chopped Salt and pepper to tasteMETHOD:
Heat a medium sauté pan over medium-high heat. Film the pan with oil and heat. Add the beets to the pan and toss to coat with oil. Sauté until starting to get a little color.
Make a well in the center of the pan and add a few drops of oil. When the oil is hot, add the garlic and stir to coat with oil. Toss the beets to combine with the garlic.
Scatter the cinnamon-enough to lightly dust all the beets-over the pan and toss to coat.
Add the orange juice. There should be enough to cover the floor of the pan to a depth of ¼-inch. Cook, tossing and stirring until the juice has reduced to a glaze.
Season with salt and pepper and toss to mix in. Drizzle with a bit of pistachio oil-just enough to blend in, not stand out too much over the beets and orange juice. Scatter with the nuts, toss to combine, and serve.
Serves: 4
Source: Chef Andrew E Cohen
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