Bloody Beet (gf) Recipe

Cook beets

Place peeled and chopped beets in a medium saucepan with 1 cup water or vegetable stock. Add 1 tablespoon olive oil and 1/2 teaspoon salt. Bring to a simmer over medium heat, cover, and cook until tender when pierced with a fork, 20–25 minutes. Drain, reserving about 2 tablespoons of the cooking liquid.

Blend purée

Transfer cooked beets to a blender or food processor. Add 1 tablespoon lemon juice, remaining 1/2 teaspoon salt (adjust to taste), 1/4 teaspoon black pepper and up to 2 tablespoons reserved cooking liquid as needed for texture. Puree until smooth and silky. Taste and adjust seasoning. Keep warm or cool slightly if preparing ahead.

Sauté aromatics

In a small skillet over medium heat, melt 2 tablespoons butter. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, careful not to brown.

Deglaze and reduce

Add 1/4 cup red wine to deglaze the pan, scraping up any fond. Let the wine reduce by half, about 2–3 minutes. (If not using wine, use 1/4 cup vegetable stock.)

Finish sauce

Stir in 1/2 cup demi-glace (or concentrated mushroom broth) and the 2 tablespoons pan drippings or rendered fat. Add 1 teaspoon fresh thyme leaves. Simmer gently until the sauce is glossy and slightly thickened, 3–5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If the sauce is too thick, thin with a tablespoon or two of water or stock.

Strain (optional)

For a smooth sauce, strain through a fine mesh sieve and return to low heat. Keep warm until plating.

Combine 1/2 cup Greek yogurt with 1/2 teaspoon lemon zest, 1/2 tablespoon lemon juice and 1/4 teaspoon fine sea salt in a small bowl. Whisk until smooth. Stir in 1/4 teaspoon sumac or smoked paprika if using. Taste and adjust seasoning. Chill briefly if desired; bring to cool room temperature before serving so it doesn’t seize when plated with warm components.

Caramelize sugar

Line a baking sheet with parchment or a silicone mat. In a small heavy-bottomed skillet, combine 1/4 cup granulated sugar and 1 tablespoon water. Stir gently over medium heat until the sugar dissolves, then stop stirring and let the sugar simmer until it turns a deep amber color, about 5–7 minutes. Watch carefully to avoid burning.

Add pistachios

Quickly stir in the 1/2 cup chopped pistachios and 1/4 teaspoon flaky sea salt so they are evenly coated. Pour the mixture onto the prepared sheet and spread in a thin layer. Allow to cool and harden completely, about 10–15 minutes. Once set, chop roughly into small shards or pulse once in a food processor for coarse praline pieces.

Spoon a generous smear (about 1/3 cup) of warm beet purée onto each plate, smoothing with the back of a spoon to create an even bed.

Drizzle 1–2 tablespoons of the pan drippings sauce over and around the purée. For a composed presentation, spoon a small pool of sauce to one side.

Dot or pipe 1–2 tablespoons of the yogurt sauce on top of the beet purée in small rounds or a single quenelle for contrast.

Scatter 1–2 tablespoons of chopped pistachio praline over the top to add crunchy texture and sweet-salty contrast.

Finish with a light drizzle of 1 teaspoon olive oil and a pinch of microgreens or baby herbs. Serve immediately so warm purée and sauce contrast with cool yogurt.