Badger Flame Beets, Avocado And Sorrel Recipe

Prepare and roast beets

Preheat the oven to 400°F (200°C). Trim beet greens close to the root (reserve greens for another use). Scrub beets thoroughly. Wrap each beet individually in foil with 1/2 teaspoon olive oil and a pinch of salt, or place on a baking sheet and toss with 1.5 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp pepper. Roast for 45–60 minutes depending on size, until a skewer slides in easily. Remove from oven and let cool until manageable. Slip skins off with your fingers or a paring knife and slice into 1/4-inch rounds or wedges.

Make the Badger Flame glaze

While beets roast, combine honey, sherry vinegar, soy sauce, smoked paprika and optional chili flakes in a small saucepan. Warm over medium-low heat, stirring until honey loosens and mixture is glossy, about 2–3 minutes. Taste and adjust heat or acidity; remove from heat.

Glaze the beets

Place sliced beets in a bowl, drizzle 1 tbs of the warm glaze over them and gently toss to coat. Reserve remaining glaze to finish the plate. If you prefer a roasted-caramel finish, spread glazed beets on a hot sheet and broil for 1–2 minutes to deepen color — watch closely to avoid burning.

Prepare avocado-sorrel cream

Halve and pit avocados. Scoop flesh into a bowl and add lemon juice immediately to prevent browning. Add creme fraiche (or thick yogurt), chopped sorrel, 1 tbs extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp white or black pepper. Use a fork or small immersion blender to mash to a smooth but slightly textured cream. Taste and adjust salt or lemon; sorrel should give a bright, lemony edge.

Slice avocados for plating (optional)

If you prefer fresh avocado slices instead of a full cream, slice the second avocado into 1/4-inch slices, brush gently with a light coating of lemon and a drizzle of the neutral oil to prevent browning, and season lightly with flaky salt. These slices can be fanned on the plate alongside the beets while still using a spoonful of the sorrel cream as a base.

Warm the reserved glaze briefly if it has thickened. On each plate, spoon 2 tbs of the avocado-sorrel cream where you want your beet arrangement. Arrange 4–6 slices/wedges of glazed beet over the cream in a fan or staggered stack.

Add slices or pieces of the second avocado (if using) between beet slices for contrast. Drizzle 1 tsp neutral oil and the remaining glaze lightly over the beets. Scatter microgreens or baby sorrel leaves and the toasted nuts around and atop the beets.

Finish with a pinch of flaky sea salt across beets and a sprinkle of chopped chives. Serve immediately so avocado stays fresh and glaze glossy.