"Steve Legato"
Bloody Beet Steak
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Bloody Beet Steak

Josh Lawler, The Farm and Fisherman, Philadelphia / May 2012

For 4 servings

• 2 lg. red beets, tops removed
• 1/4 cup olive oil
• salt
• black pepper, freshly ground
• 2 Tbsps. unsalted butter
• 3 sprigs thyme
• 2 Tbsps. minced shallots
• 1/2 cup veal stock
• 1 Tbsp. Sherry vinegar
• 1 Tbsp. honey
• 1 cup Greek yogurt
• aged balsamic vinegar
• 1 cup baby amaranth leaves
• Maldon salt

  1. Heat oven to 375°F.

  2. Toss beets with 2 Tbsps. oil in a bowl; season; place on baking sheet lined with parchment paper; roast until tender (about 2 hours); remove from oven; let cool slightly; peel; slice beets in half lengthwise.

  3. Heat remaining 2 Tbsps. oil in large cast-iron skillet; place beets cut side down in pan; using small pan, crush beets until about 1" thick; cook until brown; flip; cook until brown on other side; add butter, thyme, and shallots; cook, basting beets with butter, 3 to 4 minutes; deglaze pan with stock, Sherry vinegar, and honey; cook until reduced to glaze; reserve (keep warm).

  4. Smear some yogurt down center of each serving plate; place a beet half cut side up onto each plate; spoon pan sauce over each beet; drizzle with balsamic vinegar; sprinkle with amaranth and Maldon salt.

What to drink: red Sancerre