- 4 pounds mixed small beets with tops
- ¼ cup olive oil, divided
- ¼ cup (½ stick) unsalted butter
- 2 cups coarse fresh bread crumbs
- 2 tablespoons thinly sliced fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 2½ tablespoons sherry vinegar
- 1 small shallot, finely chopped
- 1 tablespoon honey
- 2 teaspoons flaky sea salt
- Preheat oven to 400°F. Trim beet tops to ½ inch and place beets in a shallow baking pan. Drizzle with 1 tablespoon of the oil, tossing to coat, and spread in a single layer. Cover pan tightly with aluminum foil.
- Roast until beets are tender when pierced with a sharp knife, 35 to 40 minutes. Let cool 30 minutes. Peel, discard skins, and cut in half.
- Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until browned and nutty-smelling, about 2 minutes. Add bread crumbs and cook, stirring often, until toasted and fragrant, about 5 minutes. Remove skillet from heat and stir in chives and parsley.
- Toss beets with sherry vinegar, shallot, honey, and remaining 3 tablespoons oil. Serve beets topped with bread crumbs and flaky salt.
Tip: The beets can travel on a pretty platter because they don’t need reheating. Cover tightly with plastic wrap or foil. Top with the bread crumbs just before serving so they stay crunchy.