These beets are a favorite for taking on the road: they can be marinated in advance and they travel well. The extra components—pickled shallots, a smoky onion crema, and crispy harissa breadcrumbs—are carried separately to preserve their texture, then combined at the last moment for a freshly assembled dish. The chile paste used here is harissa, a North African preparation made from sun-dried chiles; it delivers a gentle chile flavor without excessive heat.
Info
- Cook time: 55 minutes
- Total time: 3 hours 20 minutes
- Yield: 6 servings
Ingredients
- 8 small beets (about 1 1/2 inches across), in a mix of colors
- 1 cup olive oil
- 1/2 cup sherry vinegar
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- Pickled Shallots (recipe below)
- 1/3 cup Charred Onion Crema (recipe below)
- 1/4 cup chopped fresh herbs, such as chives, cilantro, or scallions
- 1/2 cup Harissa Breadcrumbs (recipe below)
Pickled Shallots
- 1 large shallot
- 1 cup apple cider vinegar
- 1/2 cup beet juice
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- Freshly ground black pepper
Charred Onion Crema
- 1 small white onion
- 1 cup Mexican-style crema
- Kosher salt and freshly ground black pepper
Harissa Breadcrumbs
- 1 small sourdough boule
- 1 cup olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon harissa paste
- Kosher salt
Instructions
- Scrub the beets clean of any dirt, trim the tops and tails, but keep the skins on. Halve them and put them in a medium pot; add water to cover by at least 1 inch. Bring to a boil over high heat, then lower to a simmer. Cook until completely tender—check by inserting a paring knife tip into the center of the largest beet—about 15 to 20 minutes. Drain, and while the beets are still warm, rub off the skins with a kitchen towel you don't mind staining. Cut into wedges, keeping beets of the same color together and separate from the other colors.
- In a medium bowl, whisk the olive oil, vinegar, mustard, and honey until combined. Season with salt and pepper and whisk again. Add the Pickled Shallots and the beets and let marinate for at least 30 minutes, or up to 1 hour.
- Spoon dollops of the Charred Onion Crema onto the bottom of a serving platter. Arrange the beets on top, then scatter with the herbs and Harissa Breadcrumbs.
- Slice the shallot into 1/8-inch rings and put them in a medium metal bowl. Use your fingers to separate the layers, keeping the rings as intact as you can.
- In a small pot, combine the apple cider vinegar, beet juice, sugar, salt, and a few grinds of pepper. Whisk and bring to a boil over high heat. Whisk once more to ensure everything is dissolved. Take the pot off the heat and pour the hot liquid over the shallot rings. Stir to submerge them completely. Let the shallots cool at room temperature, 20 to 30 minutes.
- Cut the onion into 1/2-inch slices (wheels). Put the onion wheels in a dry cast-iron skillet over medium heat. Char them deeply on one side, 10 to 15 minutes, then flip and char the other side, another 10 to 15 minutes. Remove the pan from the heat and let the onions cool slightly.
- Transfer the onions to a high-powered blender and pulse a few times to break them up and release steam. Let them cool for a few more minutes, then add the crema. Blend until smooth, then season with salt and pepper.
- Heat the oven to 350°F.
- Remove the crust from the boule. Cut the bread into 1- to 2-inch cubes. Pulse the cubes in a food processor until you get small, even breadcrumbs.
- In a medium sauté pan over medium heat, warm the olive oil. Add the garlic and cook until fragrant, 1 to 2 minutes. Remove from the heat and stir in the harissa paste, whisking until it is evenly dispersed in the oil.
- Put the untoasted breadcrumbs in a large bowl. Drizzle the garlic-harissa oil over them, stirring and tossing to coat evenly.
- Spread the coated crumbs on a sheet tray and bake until crisp and golden, 10 to 12 minutes. Scrape the toasted crumbs onto a paper-towel-lined tray to drain excess oil. Season with salt while still warm.
