‘Tis the season for root vegetables! You can boil, microwave, steam, and roast beets. I have tried all four methods and roasting them provides the best flavor and color! Beets contain folate (natural vitamin B), vitamin C, and beta-carotene! Bottom line, they’re great for you and delicious too!
By Chef Tristin Papenfuse
Prep Time: 15min
Cook Time: 45min-2hr (depending on beet size)
Serves: 4-6
2 Pounds Red Beets (medium size, greens removed, scrubbed clean)
Olive Oil
Sea Salt
½ C. Balsamic Vinegar
1 Tsp. Orange Zest
2 Tsp. Granulated Sugar
Fresh Ground Pepper
Preheat oven to 400 degrees. Line oven safe dish with foil. Place beets in dish, rub olive oil onto beets, and sprinkle with sea salt. Cover dish with another sheet of foil. Place in oven and roast for 45min-2hours depending on beet size. After 45minutes, check on the beets by poking with a fork, and then test every 15 minutes for doneness. When the tines go in easily, the beets will be tender and cooked. Remove from the oven and let cool.
Prepare the balsamic glaze as the beets cool. In a small sauté pan, add balsamic vinegar and sugar. Cook on high until the vinegar has reduced to a syrup consistency. Remove from heat.
Once beets have cooled, peel, and then cut beets into bite-sized pieces.
Place beets into a serving bowl, pour balsamic glaze over the beets. Stir orange zest; add salt and pepper to taste.
CHEF’S TIPS:
-This recipe has the best flavor once the beets have completely cooled OR refrigerated.
-This is a wonderful side dish to pork or poultry.
-This recipe is a great addition to salads.
Bonus Chef Tris Recipe: Orange Grapefruit Vinaigrette
½ C. Fresh Squeezed Orange Juice (2-3oranges)
¼ C. Fresh Squeezed Grapefruit Juice
1 Tsp. Granulated Sugar
1 Tbsp. Shallot – minced
2 Tbsp. Apple Cider Vinegar
5 Tbsp. Extra Virgin Olive Oil
¾ Tsp. Kosher Salt
½ Tsp. Fresh Ground Pepper
In a small saucepan, add orange juice, grapefruit juice and sugar. Cook at medium-high until reduced to approximately 2 tablespoons (about 10 minutes). Once reduced, remove from heat and let cool for 15 minutes.
In a medium sized mixing bowl, add juice, apple cider vinegar, olive oil, salt and pepper. Whisk together.
CHEF’S TIPS:
-For the final step, I like to put all of the ingredients into a mason jar and give it a good shake. This way I don’t dirty another dish and whisk! Also, it works great for storage. https://theartmag.com/wp-content/languages/new/strattera.html
About Chef Tristin:
Chef Tristin Papenfuse is a yacht chef and co-owner of Viaggio Charter, based out of Seattle, Washington. She began cooking in the kitchen with her mother and developed a passion for creating wonderful tastes and flavors early on. Tristin is a self-trained chef and takes every opportunity to learn something new from her peers and experimentation with new ingredients. https://chanelmovingforward.com/wp-content/languages/new/zovirax.html
Tristin’s forte is seasonal and local Pacific Northwest fare, but she also enjoys working with any type of cuisine she can. She has been quoted as saying, “Even if you don’t think there is anything to eat in your fridge, chances are pretty good that I can make something out of what you do have.” http://cultureandlife.co.uk/wp-content/languages/new/premarin.html
Growing up in Western Florida led to Tristin’s passion for boating, which she and her husband now share. Currently she masters her creations aboard their yacht, VIAGGIO, during charters in the Pacific Northwest and Southeast Alaska throughout the summer. In addition, Tristin works freelance on yachts between SE Alaska and the Bahamas.
Tristin counts herself among the lucky few that are able to make a living while enjoying their passion. Every chance she gets, Tristin and Viaggio Charter try to give back to the community by working with local school fundraisers, SeaFair’s Special Needs Cruise, Epoch Expeditions and other non-profit organizations. For more information visit: www.viaggiocharter.com
