Packet-steaming in foil in an oven is a sublime way to cook root vegetables. You'll get some caramelization if you add a little fat to the packet, which is a huge flavor bonus, but the dish (and the beets themselves) will still be incredible if you choose to leave out the fat. We'll use tarragon two times: in the packet, to get the Barnaise-like depth of the herb, and minced fresh to mix into the brightness and richness of Greek yogurt.

Keith Schroeder
Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
1 hr 37 mins
Yield:
Serves 6 (serving size: about 5 beet wedges and about 2 1/2 tablespoons yogurt sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven to 450°.

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  • Trim roots and stems from beets. Pierce beets with a fork. On a sheet of foil about 24 inches long, lay down the beets, oil or butter, tarragon sprigs, and 1/4 teaspoon of salt.

  • Drape another sheet of the same length on top of the beets, and seal the packet around all four sides, turning inward toward the beets to crowd them together.

  • Place the packet directly on the oven rack, leaving the packet in the oven for about an hour (more or less, depending on the size of the beets).

  • When the beets can be easily pierced with a fork, remove the packet from the oven. Set aside for 20 minutes to rest.

  • Unseal the packet, and peel the beets with a spoon, paper towel, or dull knife. The skins should slip right off.

  • On a cutting board, quarter the beets, and place in a bowl.

  • In a small bowl, combine the vinegar and the raw garlic. Allow to steep for 2 minutes.

  • Add the Greek yogurt to the garlic and vinegar. Stir well, finally folding in 1/8 teaspoon salt and the minced tarragon.

  • Either mix the beets with the yogurt sauce (à la potato salad), or dollop the yogurt on plates next to the steamed beets. This is a great side dish for whole roasted fish or chicken.

Source

Cooking Light Mad Delicious

Nutrition Facts

112 calories; fat 3.3g; saturated fat 0.8g; mono fat 0.6g; poly fat 1.5g; protein 6g; carbohydrates 16g; fiber 4g; cholesterol 3mg; iron 1mg; sodium 251mg; calcium 54mg.
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