Braised Beets and Crumbled Chèvre

“Whether slow-roasted in an oven to enhance their natural sweetness, puréed into a soup, or thinly sliced and served raw in a fresh salad, beets are incredibly versatile,” says Rod Butters, author of The Okanagan Table. “But I particularly enjoy them braised, when they take on the flavours of the aromatics, and their colour and flavour intensify.”

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Braised Beets and Crumbled Chèvre

Course Side Dish

Servings 4 servings

Ingredients

• 2 lbs small mixed beets such as red, gold, and striped, skin on
• 6 oz chèvre fresh goat cheese, crumbled
• Sunflower sprouts to garnish (optional)
• Any type of crackers

Braising ingredients

• 5 cloves garlic
• 1 medium onion
• 2 sprigs rosemary
• 1 bunch thyme
• 6 juniper berries
• 6 whole cloves
• 1 cinnamon stick
• 1 Tbsp coriander seed
• 1 tsp black peppercorns
• 1 tsp salt
• 3 cups water
• 1/2 cup raspberry vinegar can be found at specialty grocery stores; I like the Vinegar Lady’s

Instructions

• Preheat oven to 375°F. Place beets in an ovenproof casserole dish, add the braising ingredients, and mix well. Cover with foil or a lid and braise in the oven for 1 1/2 to 2 hours, or until beets are tender. Remove the dish from the oven and set aside to cool.
• Peel the beets and discard the braising liquid. Cut the larger beets into wedges or slices and transfer to a large serving platter or 4 individual plates.

To serve

• Top the beets with the crumbled chèvre, garnish with sunflower sprouts, if using, and serve with crackers on the side.

Excerpted from The Okanagan Table by Rod Butters. Photography by David McIlvride. Copyright 2017 by Rod Butters. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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