This dish is so tasty that it’ll likely win over even the most dubious beet eaters. Tart sherry vinegar balances the naturally earthy sweetness of the beets, and crisp minced raw shallots pair well with their tender texture. But the real kicker is the browned butter bread crumbs. Freshly torn bread crumbs get cooked in browned butter until they’re golden and nutty, and then they’re tossed with fresh chives, parsley, and flaky salt. Distributed over the beets, they’re reminiscent of a crunchy mac and cheese topper. Read: they add an addictive edge to what would normally be just another vegetable side.
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
Sat fat 4.56g
How to Make It
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.
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