Smashed Beets with Goat Cheese

Smashed Beets with Goat Cheese

Smashed Beets with Goat Cheese

Sweet, seared beets are offset nicely by creamy and tart goat cheese.Artisan

We based this dish on one that appears in Seven Fires: Grilling the Argentine Way by Francis Mallmann (Artisan, 2009). Smashing the beets creates a flatter, craggier surface, allowing the vegetables to sear nicely in a cast-iron skillet.

Smashed Beets with Goat Cheese
We based this dish on one that appears in _Seven Fires: Grilling the Argentine Way_ by Francis Mallmann (Artisan, 2009). Smashing the beets creates a flatter, craggier surface, allowing the vegetables to sear nicely in a cast-iron skillet.
Yield: serves 4

Ingredients

  • 4 medium red, orange, or yellow beets, scrubbed, ends trimmed, and greens reserved
  • 5 tbsp. red wine vinegar
  • 4 tbsp. extra-virgin olive oil
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. canola oil
  • 1 cup arugula or spinach
  • 4 oz. soft goat cheese
  • 30 fried garlic chips, for garnish (optional)

Instructions

  1. Put beets, 4 tbsp. vinegar, 1 tbsp. olive oil, thyme, and bay leaf into a 4-qt. saucepan. Pour in enough water to cover beets by 1" and season with salt and pepper. Bring to a boil and reduce heat to medium-low; simmer until beets are tender and a toothpick slides easily into them, 30–45 minutes. Drain beets and let cool slightly. Working with one beet at a time, put beet between 2 sheets of parchment paper and press with your hand to partially flatten it so that it still remains intact. Repeat with remaining beets and set aside.
  2. Heat 2 tbsp. canola oil in a 12" cast-iron skillet over medium-high heat until almost smoking. Add two smashed beets and cook, flipping once with a metal spatula, until the skins are charred, about 3 minutes. Repeat with remaining canola oil and beets. Season beets with salt and pepper, divide between 4 serving plates, and set aside.
  3. Whisk together remaining vinegar and olive oil in a bowl to make a vinaigrette. Trim and discard thick stems from beet greens and put beet greens and arugula into a medium bowl. Add some of the vinaigrette, toss to combine, and season with salt and pepper. Divide salad between the 4 reserved serving plates; drizzle beets with the remaining vinaigrette and spoon cheese over the beets. Garnish with fried garlic chips, if you like.
ADVERTISEMENT