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Horse Play

Turn the beet around
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Louis DiBiccari, the chef at Boston’s newly opened Tavern Road, is a fierce competitor. DiBiccari’s side project, called Chef Louie Night, has DiBiccari and a team of cooks scrambling to pull together a meal made from ingredients revealed to them the morning of the dinner. As with his extracurricular activities, the menu at Tavern Road also showcases a myriad of unexpected ingredient combinations, like this side dish of beets and spring greens paired with apple-cider-glazed dates and freshly grated horseradish. Simply delicious, there's no challenge here.

Beets and Spring Greens with Dates and Horseradish Sauce

Recipe from Louis DiBiccari, Tavern Road, Boston, MA

Yield: 4 servings

Cook Time: 1 hour 5 minutes

Ingredients

4 medium beets, preferably a variety of colors, ends trimmed

1 cup apple cider

3 pitted dates, sliced lengthwise into thin strips

2 tablespoons unsalted butter

2 tablespoons freshly grated horseradish (from about a 1-inch piece)

1 tablespoon fresh lemon juice

½ teaspoon kosher salt

2 cups small, tender greens (such as pea shoots, watercress or baby arugula)

Directions

1. Fill a medium saucepan with water and bring to a boil over high heat. Add the beets and boil until a paring knife easily slips into the largest one, 30 to 40 minutes. Use a slotted spoon to transfer the beets to a paper towel to cool. Once cooled, peel the beets, discarding the skin, and slice the beets into wedges (wear gloves to protect your hands from staining).

2. While the beets cook, make the dates and the cider sauce: In a small saucepan set over high heat, add the apple cider and bring to a boil. Reduce the heat to medium-low and simmer until the cider becomes a glaze, about 15 minutes. Add the dates and cook for 30 seconds to warm the dates through.

3. To a clean medium saucepan, add the butter and melt over medium-high heat. Add the date-cider mixture, then add the beets, cooking until the beets are heated through, about 3 minutes. Stir in the horseradish, lemon juice and salt and stir to combine. Divide the greens among 4 plates and top with some of the beets and sauce. Serve warm.

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