Beets And Mole Recipe
warm roasted beets, house-made mole, fresh mozzarella, rye crisp
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Ingredients
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Vegetables
Sauce
Dairy
Snacks
Method
Preparation
Roasting Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Let them cool, then peel and cut into wedges.
Making Mole Sauce
In a medium saucepan, heat the olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for another minute. Add tomato paste, cacao powder, and chipotle peppers; cook for an additional 2-3 minutes. Pour in the vegetable broth, add ground cumin, cinnamon, salt, and black pepper. Simmer the sauce for 15-20 minutes until thickened.
Assembly
Assemble the Dish
On a serving plate, place roasted beet wedges, drizzle with mole sauce, and top with slices of fresh mozzarella. Serve with rye crisps on the side.