Braised Beets Recipe
Recipe information
Make Braised Beets in just 50m. goat cheese. hazelnuts. tarragon
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Ingredients
Beets & braising liquid
Finish & salad components
Beets & braising liquid
1. Prepare beets
Trim and scrub the beets: cut off the greens leaving about 1/2 inch of stem to prevent bleeding, trim the root tip, and scrub well under cold water to remove dirt. If beets are large, halve or quarter to roughly 1–1½-inch pieces so they cook evenly.
2. Sear aromatics
Heat 2 tablespoons olive oil in a wide, heavy-bottomed skillet or braiser over medium heat. Add the finely chopped shallot and smashed garlic clove and sauté until translucent and fragrant, about 2–3 minutes. Do not brown the garlic.
3. Braise beets
Add the prepared beets to the pan and toss with the shallot. Pour in 1 cup white wine (or vegetable broth) and 1 cup water so the liquid comes about halfway up the beets. Add the tarragon sprigs, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and braise until beets are tender when pierced with a fork, 25–35 minutes depending on size. Check once or twice and rotate beets for even cooking.
4. Reduce & finish braising liquid
When beets are tender, remove the lid and increase heat to medium-high. Boil off most of the braising liquid until it becomes a glossy glaze coating the beets, about 5–8 minutes. Taste and adjust seasoning if needed. Remove and discard tarragon sprigs and the garlic clove.
Finish & salad assembly
5. Prepare dressing
In a small bowl whisk together 1 tablespoon sherry (or red wine) vinegar, 2 tablespoons extra-virgin olive oil, and 1 teaspoon honey (if using). Season to taste with salt and freshly ground black pepper. Stir in the finely chopped fresh tarragon leaves.
6. Toast hazelnuts (if not toasted)
If hazelnuts are not already toasted, heat a small dry skillet over medium heat and toast the hazelnuts, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Let cool slightly and coarsely chop.
7. Warm or cool beets
You may serve the braised beets warm or at room temperature. If the beets cooled and the glaze tightened, gently rewarm in the pan for 1–2 minutes with a splash of water to loosen, then remove from heat.
8. Assemble salad
Place 4 cups baby arugula or mixed greens on a serving platter or divide among plates. Toss lightly with a small amount of the dressing (reserve some). Arrange braised beets on top of the greens.
9. Add goat cheese & hazelnuts
Crumble or dollop the 4 ounces of soft goat cheese over the beets and greens. Scatter the toasted, chopped hazelnuts over the salad.
10. Finish & serve
Drizzle remaining dressing over the assembled salad. Finish with a few extra snips of fresh tarragon leaves, a final pinch of flaky salt and freshly ground black pepper to taste. Serve immediately.
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