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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Beets with Brown Butter Bread Crumbs Recipe

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This recipe for Beets with Brown Butter Bread Crumbs is from Hawthorn of Aurora Recipe Club , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4pounds mixed small beets with tops
¼cup olive oil, divided
¼cup (½ stick) unsalted butter
2cups coarse fresh bread crumbs
2tablespoons thinly sliced fresh chives
2tablespoons chopped fresh flat-leaf parsley
2½tablespoons sherry vinegar
1small shallot, finely chopped
1tablespoon honey
2teaspoons flaky sea salt
Directions:
Directions:
Preheat oven to 400°F. Trim beet tops to ½ inch and place beets in a shallow baking pan. Drizzle with 1 tablespoon of the oil, tossing to coat, and spread in a single layer. Cover pan tightly with aluminum foil.
Roast until beets are tender when pierced with a sharp knife, 35 to 40 minutes. Let cool 30 minutes. Peel, discard skins, and cut in half. ( I cooked them over 1 and a half hours!)

Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until browned and nutty-smelling, about 2 minutes. Add bread crumbs and cook, stirring often, until toasted and fragrant, about 5 minutes. Remove skillet from heat and stir in chives and parsley.

Toss beets with sherry vinegar, shallot, honey, and remaining 3 tablespoons oil. Serve beets topped with bread crumbs and flaky salt.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Depending on size of beets, may help to cut them as they take a long time to cook.

 

 

 

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