This is a variation on the Quickle theme. The “pickling” solution is heated to infuse it with the flavors of the herbs and spices, and then is poured over the roasted beets so it is absorbed as the beets cool. Tarragon is a great flavor to go with beets, and the other spices are there to enhance this marriage.
INGREDIENTS:
1 bunch red beets, tops removed to 1-inch and reserved for something else 6+1 sprigs tarragon 1½ cups rice vinegar, white balsamic vinegar, or white wine vinegar ¾ cup sugar 1 teaspoon peppercorns 2 sprigs thymeMETHOD:
Heat the oven to 425°F.
Wash the beets and place in an oven-proof dish with a couple tablespoons of water. Add two sprigs of tarragon to the beets, and cover or wrap tightly and roast in the oven for 1 hour until tender.
While the beets are roasting, mix the sugar and vinegar together in a small sauce-pan and bring to a boil. Add 4 sprigs tarragon, the peppercorns, and the thyme. Remove from the heat and allow to cool. Taste after 30 minutes to decide if you need to remove the herbs or heat the vinegar further to infuse it more. If the tarragon flavor is loud and clear, remove the seasonings from the vinegar and discard, allowing the vinegar to continue cooling on the counter.
After 1 hour, the beets should be done. Pierce with a thin bladed knife or metal skewer. The knife should easily slip into the beet all the way to the center, and when you carefully touch the metal to the space just below the bottom lip it should be quite warm. (Careful! This is a “chef thing”. If it is hot it will burn you!) If the beets are not done, cook 15 minutes more. When the beets are done, remove from the oven and uncover them. As soon as you can handle them without hurting yourself, slip the skins from the beets. You can do this under cool running water if they are too hot, but pouring the liquid on the hot beets is needed for best results. If there are bits of skin that won’t slip off, use a paring knife to remove them. Once all the beets are peeled, cut them into half through the equator and then cut each half into 4 to 6 pieces.
Place the beet pieces into a non-reactive bowl or jar and pour the strained quickling solution over the beets. Place the last tarragon sprig in with the beets and place in the refrigerator until cold.
Once cool, the beets may be used, but they will benefit from soaking in the solution at least overnight.
Serve cold or saute to heat up.
Chef’s Notes:
These beets will last a week or so in the refrigerator. Try them as an appetizer with Black Forest ham, prosciutto, or salami. Fresh mozzarella would be nice as well. Chop or grate and add to sandwiches.
Yield: Will vary depending on size of bunch.
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
