Name: Crispy Crushed Beets with Garlic, Scallions, and Chile

Ingredients:

• 2 pounds small to medium beets, with or without their greens
• 12 cloves garlic
• 2 moderately spicy red chiles, such as Fresnos, stemmed and cut into 1/2-inch slices
• 1 tablespoon plus 1/3 cup extra-virgin olive oil, divided
• 1 teaspoon fine sea salt
• 1/2 cup water
• 6 scallions, trimmed and cut into 1-inch pieces
• 1/2 cup (2 ounces) roasted, unsalted cashews, chopped
• Flaky sea salt, for finishing (optional)

Instructions:

• Position a rack in the middle of the oven and pre-heat to 425º
• If the beets have their greens, cut off the greens from the roots.
• Trim any dark spots from the top of the beets, trim off their tails, and scrub them well. Do not peel them.
• In a Dutch oven or deep skillet with a lid, combine the beet roots with the garlic, chiles, 1 tablespoon of olive oil and the sea salt and toss to coat.
• Pour in the water, cover, and roast for 45 minutes to 1 hour, until the beets are very tender; a sharp knife or metal skewer should go in with barely any pressure.
• While the beets are roasting, wash and dry the leaves and stems, if using, stack them, roll them up like a cigar and thinly slice.
• Set out a stain-resistant cutting board or line one with parchment paper.
• When the beets are tender, transfer them to the board using a slotted spoon and reserve the garlic and chiles.
• Let the beets cool until you can handle them but they're still warm, 5 to 10 minutes.
• Using a small plate, gently crush the beets, one by one, to a relatively even thickness of 1/2 to 3/4 inch. Try to keep them mostly in one piece.
• In a large, heavy skillet over medium-high heat, heat the remaining 1/3 cup of olive oil until it shimmers.
• Working in batches if necessary to avoid overcrowding, cook the beets until charred and crisp at the edges, about 3 minutes per side. It’s okay if they fall apart a bit.
• As they’re done, use a slotted spoon to transfer them to a platter, leaving the oil behind.
• Pour off all but a slick of oil in the skillet.
• When all the beets are ready, add the scallions and beet greens, if using, to the pan and cook, stirring, just until fragrant and the greens are wilting, about 1 minute.
• Scatter the mixture over the beets, along with the cashews and the reserved garlic and chile slices, sprinkle with flaky salt
• Serve warm.

Comments:

Source: Joe Yonan, Washington Post, 2 June 2021

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