Greg DuPree
Hands-On Time
25 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 6

This gorgeous recipe offers an entirely new way to approach beets. Rather than steam them with water alone, you’ll add gin, juniper, and rosemary to the pot, which infuse each bite with delicious herbal flavor. A crunchy breadcrumb topping makes this dish restaurant worthy—the coriander-scented rye bread draws off the earthy notes while the butter cuts through any bitterness. Serve as an appetizer for vegetable lovers or alongside almost any protein—poultry, fish, or pork would all taste great with this dish. Shopping tip: Grocery stores vary on where they stock crème fraîche. Check both the dairy case and the specialty cheese aisle.

Headnote by Lindsay Maitland Hunt

How to Make It

Step 1

Place gin and ¼ cup water in a large pot with a lid. Add beets, juniper berries, peppercorns, rosemary, and 1 teaspoon salt, stirring to combine. Partially cover and bring to a simmer over medium-high. Reduce heat to low and cook, covered, until beets are tender, 45 to 50 minutes. Remove from heat; let cool, covered, for about 15 minutes. Remove beets (discard remaining mixture in pot); rub off skins using paper towels. Cut beets into wedges.

Step 2

While beets cool, pulse bread pieces in a food processor until coarse crumbs form, 5 or 6 times.

Step 3

Melt butter in a large skillet over medium; add coriander and cook, stirring occasionally, until fragrant, about 1 minute. Add bread crumbs and toss to coat. Cook, stirring often, until golden, 4 to 5 minutes. Season with remaining ¼ teaspoon salt.

Step 4

Spread crème fraîche on bottom of a platter or large plate. Top with beets, bread crumbs, and dill.

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Ratings & Reviews

/5
Reviews
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