Sort ingredients
marlee.mm
QR Code
Listen
Pdf
Serves: 2 to 4 people
Preparation time: 15 minutes
Cooking time: 40 minutes
Roasting beets with red wine and miso makes them quite irresistible. The slightly sweet earthiness of the beets also goes well with red berries and creamy cheese.
Preheat the oven to 400°F (200°C). Scrub and dry the beets.
Peel them or leave the skin on; it’s up to you. Cut the beets in
half and slice them into half-moons. Place them in a medium
salad bowl.
Add the white miso paste, red wine, sugar, and
thyme. Stir together and then sauté over medium heat in a cast-
iron pot (Dutch oven) or oven-safe frying pan for 5 minutes.
Place the pot in the oven, covered, and cook for 30 minutes. Stir
occasionally. Remove the beets from the oven and let them cool.
Place the pistachios on a baking sheet and dry roast for 5 minutes. Let them cool and then roughly chop.
To assemble, place the beets on a serving plate, spoon the stracciatella/mozz on top, add the pistachios, currants/cherries/pomegranate seeds, and serve.