Ingredients
Directions
Prepare Horseradish Cream Sauce, and set aside.
Preheat the oven to 375 degrees F.
In a dutch oven wide enough for 8 beet halves, over low-medium heat, sauté shallots and garlic together until soft, about 5 minutes. Remove from the pan and set aside.
Return the dutch oven back to the stove and turn the heat up to medium. Place the beets flat side down in one even layer and sear for 2–3 minutes or until the beets start to brown. Flip the beets over and sear the other side for another 2–3 minutes.
Return the onions and garlic back to the pan, and spread evenly.
Add the bay leaf, rosemary, thyme, vinegar, maple syrup, vegetable broth, and salt and pepper, if using.
Bring the liquid to a gentle simmer, and cover the dutch oven with a lid. Remove from the heat and transfer to the oven. Bake the beets for 40–50 minutes or until fork tender. Once the beets are soft, remove the lid from the dutch oven and bake for another 5–10 minutes, or until the liquids reduce and the beets are slightly brown on top.
Remove from the oven and sprinkle fresh parsley over the top, and serve.
Chef's Notes
Substitutions
Substitute red beets with golden beets, turnips, or radishes.
Substitute fresh rosemary with 1 teaspoon dried.
Substitute fresh thyme with ½–1 teaspoon of dried.
Use white or yellow onion in place of shallots.
Whole Food Sweetener
Use Homemade Date Paste instead of maple syrup.
Prepare Ahead
Prepare Horseradish Cream Sauce ahead of time and store for up to 4 days.
Preparing the Beets
If using beets with stems, cut the leaves and stems, leaving behind two inches of the stems connected to the top of the beet to mimic a shankbone. Peel the skin of the beets with a vegetable peeler or a paring knife. Once all of the beets have been peeled, slice the beet and the stems in half lengthwise.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Prepare Horseradish Cream Sauce, and set aside.
Preheat the oven to 375 degrees F.
In a dutch oven wide enough for 8 beet halves, over low-medium heat, sauté shallots and garlic together until soft, about 5 minutes. Remove from the pan and set aside.
Return the dutch oven back to the stove and turn the heat up to medium. Place the beets flat side down in one even layer and sear for 2–3 minutes or until the beets start to brown. Flip the beets over and sear the other side for another 2–3 minutes.
Return the onions and garlic back to the pan, and spread evenly.
Add the bay leaf, rosemary, thyme, vinegar, maple syrup, vegetable broth, and salt and pepper, if using.
Bring the liquid to a gentle simmer, and cover the dutch oven with a lid. Remove from the heat and transfer to the oven. Bake the beets for 40–50 minutes or until fork tender. Once the beets are soft, remove the lid from the dutch oven and bake for another 5–10 minutes, or until the liquids reduce and the beets are slightly brown on top.
Remove from the oven and sprinkle fresh parsley over the top, and serve.
