Baked-Potato-Style Red Beets
It’s fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with “all the fixings.” For simplicity’s sake, arrange little bowls of the usual suspects — crème fraîche or sour cream, chives, dill, butter and salt and pepper — and let the diners do the work. For special occasions, you can upgrade the presentation with a dab of caviar or trout roe.
- Serves: 4 persons
- 4medium red beets, scrubbed (about 1 1/2 pounds)
- Salt and pepper
- 4tablespoons unsalted butter
- 6tablespoons crème fraîche or sour cream
- 3tablespoons snipped chives
- 3tablespoons snipped dill
- A few sprigs of cilantro (optional)
Step 1Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
Step 2When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.