Make This 3-Ingredient Beetroot Sauce
A few months ago, I accidentally signed up for a farm box delivery service. This wouldn’t be a big deal if I didn’t buy a lot of food to go to work, and having too many perishable food in the fridge at any given moment makes me a little worried.
I can’t figure out how to completely cancel my subscription, but I found a way to “skip” the weekly shipments. This is not an ideal solution, as I tend to be forgetful; I inevitably missed one, and an unnecessary box of groceries appeared on my porch.
The box contained cabbage, apples, celery, and beets, as well as half a gallon of milk. I gave the celery to the vegan, stuffed the cabbage with cream and ate the apples, but – due to the fact that my sister was visiting and we ate a lot outside the house – the beets lasted a little longer in the refrigerator than I would like. … Their greens withered, and the beets themselves became soft in places, but still remained quite edible.
I cut them into wedges, tossed them in bacon fat and toss them in a 400 ℉ deep fryer for about half an hour to make them nice and charred around the edges. I was ready to eat a bunch of half-burnt beets for dinner when I remembered that I had a quarter of a tub of sour cream and about 30 grams of goat cheese, both of which were on the verge of looking weird.
I took half the charred beetroot wedges (which turned into about 1 1/2 medium beets), chopped them finely in a food processor, then added sour cream and goat cheese, and beat a few more times to combine. Then I ate it with salt and vinegar shavings. It was spicy, earthy, creamy, salty and sweet, with enough bitterness on the burnt ends. It was fantastic and almost impossible to stop eating.
I didn’t measure anything, but it’s okay. This sauce is very gentle – the only real “mistake” you can make is to overdo it with sour cream, so add it gradually. To prepare this simple yet challenging dish, you will need:
- At least 1 beet
- Some kind of oil for frying
- Salt
- 1-2 ounces fresh goat cheese (or more to taste)
- At least 1/2 cup sour cream
- Potato chips (preferably with salt and vinegar)
Peel and slice the beetroot (s) into 1/2-inch wedges, stir in enough butter to cover, and season with a few generous pinches of salt. Grill in the oven or deep fat fryer at 400 ° C until the beets are soft and charred around the edges (30-40 minutes).
Let the beets cool, then chop them finely in a food processor. Add 30 grams of goat cheese and 1/4 cup sour cream, stir and taste. Add more cheese and / or sour cream to taste, whisking a couple of times after each addition until sweet, creamy, spicy and slightly bitter. You can eat this sauce with any chips, but the extra acid from the salt and vinegar chips makes each bite special.