(serves 4-6)
For Braised beets
Ingredients
1lb Beets peeled and cut into wedges
3 ea spring onions, diced
2 ea celery stock, diced
2 ea garlic clove, crushed
1 ea bay leaf
1 tsp salt
1 tsp pepper
1½ tbsp sugar
2/3 cup red wine vinegar
1 quart vegetable stock
Method
- Pre-heat oven at 400F. Over medium heat sweat onions, celery and garlic. Add beets and sweat for a little more. Add salt pepper & bay leaf. Add the sugar, mix and add the vinegar. Cook down till water from vinegar and vegetables evaporates. Add the vegetable stock. Once it’s back to a boil transfer to an oven safe container (if not already in one). Loosely cover with aluminum and bake for about 1-1½ hours, stirring every 20-30minutes, or until beets are tender. Cool and reserve.
For toast
Ingredients
6ea 5/8” slices of multigrain batard
2 tbsp extra virgin olive oil
Method
- Oil up the slices of bread and either grill, or toast in the oven.
Extra ingredients
6 oz plain cream cheese
1 bunch garlic scapes
1 oz sun flower sprouts
1 tbsp Dijon mustard
¼ cup red wine vinegar
½ cup extra virgin olive oil
6 pinch Sea salt
3 pinch fresh cracked black pepper
Assembly
- Smear cream cheese on toast, salt it and add a little olive oil. Add the chilled beets, take some of the extra cooking liquid and vegetables from the cooking of the beets and mix with mustard & vinegar. Whisk in oil. Use this dressing for the garlic scapes and sun flower sprouts. Dress the beet on toast. Enjoy!
