Roasted Beets with Tabasco Vinegar and Pomegranate Honey
I’m a fan of roasted beets. Especially roasted Harvard beets, with the vinegary sweet and sour creaminess. Yes, I’ve heard it before, beets taste like dirt. They do, I agree. But there’s something about beets that I like. Maybe it’s the lack of purple food. Ok technically its burgundy. Beet-colored. When prepared well, they are earthy, sweet, savory and delicious. And so nutritious! Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron and vitamin C. All of which are great for skin and hair, eyesight, and performance!
This is really a simple recipe. Roasting the beets ahead of time makes them tender and flavorful and speeds up the cook time when preparing the dish. Just a few ingredients, not a lot of time,
Roasted Beets with Tabasco Pepper and Pomegranate Lemon Honey Reduction
6-8 red beets, tops removed
4 Tablespoons butter
4 Tablespoons Tabasco Vinegar (Make-ahead, see directions below) or regular apple cider vinegar
2-4 Tablespoons Pomegranate Honey (Make-ahead, see directions below) or regular raw honey
Salt and Pepper to taste
To roast beets, Scrub beets and place whole in a crock pot, cover. No liquid needed. Cook on high four hours until partially tender. Beets will still be firm in the center.
Peel beets. They were still hot, so I used a fork and a knife to easily peel the outer skin, it comes off easily.
Slice beets ½” thick. Melt 2 Tablespoons butter to a cast iron skillet and lay beet slices in melted butter. Saute beet slices on medium until they begin to carmelize, 10 minutes. Stir them around the pan and turn slices so they don’t burn. (This step can be done in a hot oven as well, 350 degrees. Turn after 5-7 minutes). Remove beets from the pan and arrange on serving plate.
Add to the remaining butter, 4 Tablespoons Tabasco vinegar. Stir around the pan. Add fermented fruit honey. Simmer and stir for a couple minutes, then drizzle over beet slices. Garnish with coarse salt.
Make-ahead to make it special:
Tabasco Vinegar: Its easy to make Tabasco vinegar or Cayenne vinegar. Add a few Tabasco peppers to a pretty carafe or clean wine bottle. Fill with apple cider vinegar. Cork and let the peppers infuse the vinegar for a nice spicy vinegar. Leave at the table as a condiment or use in cooking.
Fermented fruit honey: Fermented fruit honeys can be used so many ways! Over pancakes. In yogurt. On porridge. Be creative!
Add ½ to 1 cup chopped fruit to a pint size mason jar. Pour honey over fruit. Cap. Let sit for a week or so, infusing the fruit flavor. My favorites are pomegranate, chopped cranberry and shredded pineapple, oh so good. Lemons, oh yes. Or blueberries. Or strawberries! Or fresh foraged mulberries and blackberries! Even raspberry. And then there’s apple…..
