Hartwood Roasted Beets with Avocado Crema
These roasted beets with avocado crema are so good they'll make a beet lover out of just about anyone! It's a uniquely delicious way to enjoy this rustic root vegetable, and surprisingly easy to pull off. Adapted from the Hartwood Cookbook.
Servings: 4 servings
Calories: 437kcal
Ingredients
For the Beets
- 4 large beets scrubbed
- 8 sprigs basil
- Olive oil for drizzling
- Kosher salt and freshly ground black pepper
- Ground allspice for finishing
For the Avocado Habanero Crema
- 1 Hass avocado ripe, halved, pitted, and peeled
- ½ - 2 habanero chilis seeded (leave the seeds in for more spice)
- 1 cup sour cream
- ¼ cup olive oil
- ½ teaspoon honey
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Chile Lime Salt
- 4 árbol chilis dried
- 2 tablespoons kosher salt
- Grated zest from 3 limes
Instructions
- Preheat the oven to 375°F.
- Place the beets and basil in a baking dish and fill with water about ⅓ way up. Cover tightly with foil, then bake for approximately 1 hour or until a knife can easily pierce all the way. Remove the beets from the liquid and let cool. Increase the oven temperature to 425°F or prepare a charcoal grill with a few wood chips.
- Slice the beets in half, then place in a large cast iron skillet. Drizzle with olive oil and sprinkle with salt and pepper. Roast or grill for about 20 minutes, or until crisp and starting to char.
Make the Avocado Habanero Crema
- Add the avocado, habanero, sour cream, olive oil, honey, salt and pepper to a blender and blend on high for about 10 seconds. Stop to scrape down the sides with a rubber spatula, then repeat until a smooth cream forms—this will take several minutes. Taste for seasoning and adjust as needed. Transfer to a bowl, cover, and refrigerate for at least 30 minutes so the flavors can meld. Sauce can be made several hours in advance, but will start to discolor after a day.
Make the Chile Lime Salt
- Toast the chiles in a dry heavy-bottomed skillet over medium-low heat until fragrant, about 1-2 minutes. Let cool. Pulse the chiles in a spice grinder or food processor to a fine powder, then mix with the salt and lime zest. Store in a tightly sealed jar in a cool place. This will make more than you need for this recipe, but can be used to season a wide variety of other dishes.
To Serve
- Serve the beets warm, topped with a generous dollop of crema, then dusted with a pinch of allspice and chile lime salt.
Notes
- Habaneros are outrageously hot, but they also have a lovely, fruity flavor. Remove the seeds and start with half to control the heat.
- Use gloves or wash hands immediately after handling hot chiles.
- Letting the crema chill improves both flavor and texture.
- For smoky flavor without a grill, roast beets with smoked salt or smoked paprika.
- Prep the crema and chile salt ahead for easier assembly.
Nutrition
Calories: 437kcal | Carbohydrates: 35g | Protein: 7g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 34mg | Sodium: 4304mg | Potassium: 1234mg | Fiber: 11g | Sugar: 22g | Vitamin A: 890IU | Vitamin C: 23mg | Calcium: 119mg | Iron: 3mg
