Rachel Weill
Roasted Baby Beets with Pickled Mustard Seeds & Vadouvan
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Roasted Baby Beets with Pickled Mustard Seeds & Vadouvan

Teague Moriarty, Matt McNamara, Sons & Daughters, San Francisco - July/August 2014

For 6 servings

Beets:

  • 16 baby beets
  • 1/4 cup olive oil
  • 1/8 tsp. salt
  • 1/2 orange, halved
  1. Heat oven to 345°F.

  2. Place beets in shallow baking dish; add oil, salt, orange, and 2 cups water; toss to coat; cover with foil; bake until beets are fork-tender (about 1 1/2 hours); remove from oven; drain if needed; discard orange.

  3. Trim beets; remove skins; discard; halve or quarter beets, depending on size; place in airtight container; reserve.

Vadouvan mixture:

  • 4 lg. onions, very thinly sliced on a mandoline
  • 12 shallots, very thinly sliced on a mandoline
  • 1 lb. (454g) unsalted butter
  • 2 Tbsps. (20g) yellow mustard seeds
  • 1 Tbsp. (8g) ground cumin
  • 1 Tbsp. (8g) ground caraway seeds
  • 1 1/2 tsps. (3g) ground coriander
  • 2 2/3 tsps. (2g) crushed red pepper flakes
  • 1 tsp. (2g) ground nutmeg
  • 1/4 tsp. (.5 g) ground cloves
  1. Heat onions, shallots, and butter in large pot set over medium heat; cook, stirring every 5 minutes, until very dark brown (about 2 hours); remove from heat; drain, discarding liquid.

  2. Place onions and shallots on baking sheet lined with paper towels; let stand until onions are dry and crunchy (about 1 hour); place in a bowl; add spices; toss to coat; reserve. 

Pickled mustard seeds:

  • 1/4 cup (45g) yellow mustard seeds
  • 1/4 cup (59ml) raspberry vinegar
  • 2 Tbsps. (25g) granulated sugar
  • 1 tsp. (6g) salt

Bring all ingredients and 1/4 cup (59ml) water to a boil in small saucepan; reduce heat; gently simmer until seeds are plump (about 45 minutes); remove from heat; cool; place in airtight container; cover; reserve in refrigerator.

Assembly:

  • 2 cups (400g) Greek yogurt
  • 1/4 cup (59ml) cucumber juice
  • 1 lemon, zested
  • salt
  • 1/4 cup (59ml) lemon juice
  • tarragon (for garnish)
  • mustard greens (for garnish)
  • beet tops (for garnish)
  • fleur de sel
  1. Whisk yogurt, cucumber juice, and zest in a bowl; season; cover with plastic wrap; reserve in refrigerator.

  2. To serve, spoon dollops of yogurt around each plate; toss reserved beets and lemon juice in a bowl; mound a little on each plate; place several dollops of pickled mustard seeds around; sprinkle with 1 Tbsp. vadouvan mixture; garnish with tarragon, mustard greens, and beet tops; sprinkle with fleur de sel.

What to drink: H. Dönnhoff Riesling QbA Nahe 2011