Smashed Beets with Greens, Goat Cheese and Garlic Chips
This recipe is from Francis Mallmann’s cook book “Seven Fires - Grilling the Argentine Way”
Preparation Time 10 minutes
Cook Time 45 minutes
Serves 8
Ingredients
8 equal-sized red beets, scrubbed and stems trimmed to 1” to 2”
Red Wine Vinegar 1/2 cup plus 2 tbsp
Extra Virgin Olive Oil plus a little more for the pan
Black Peppercorns 5
Bay Leaves 2
Coarse Salt
Freshly Ground Black Pepper
A large handful of beet greens (reserved from above), trimmed, washed and dried.
Mixed Greens, Arugula, Spinach 3 cups
Crispy Garlic Chips * see notes below to make them
Method
Put the beets in a large saucepan with 1/2 cup of the vinegar, 2 tbsp of the olive oil, the peppercorns, bay leaves and 1 tbsp salt.
Cover with cold water and bring to a boil over high heat. Reduce the heat and boil gently for 25 to 30 minutes, depending on the size of the beets, until they are tender enough to be easily pierced with the tip of a knife. Drain in a colander.
Beets are messy so use paper towels to prevent stains. With the palm of your hand, gently smash the beet between the towels; you want it to yield just enough to flatten slightly but not crumble apart. Use a wide spatula to transfer the beet to a tray lined with foil (for easier cleanup).
Repeat with the remaining beets. Brush the beets with 2 tbsp olive oil and season with salt and pepper.
Brush a cast iron skillet with olive oil and heat over high heat. When it is hot enough for a drop of water to sizzle on the surface, add the smashed beets (you may need to do this in two batches) and cook for about 2 minutes on each sides, letting them blacken. transfer the beets to the foil-lined tray and adjust the seasoning if necessary.
To make the vinaigrette, pour the remaining 2 tbsp vinegar into a small bowl and gradually whisk in remaining 6 tbsp of olive oil until emulsified. Season to taste with salt and pepper.
To serve, toss the beets greens with the mixed greens and place a mound of greens on each plate. Place smashed beets alongside the greens and crumble goat cheese over them. Drizzle with the vinaigrette and scatter the garlic chips over all.
Notes:
To make garlic chips, you will need about 4 cloves of garlic, as large as possible, peeled and 1 cup olive oil
Using a small slicer or mandoline, slice the garlic very thin.
Heat the oil in a 10” cast iron skillet, over medium heat until very hot. Line a plate with two paper towels. To test the temperature of the oil, add a slice of garlic. If it sizzles, add the rest of the garlic and cook until just crisp and light golden brown, a matter of seconds.
Use a flat slotted skimmer to keep the slices from sticking to each other as they cook.
Transfer them to the paper towels to drain, the moment they turn color. (The oil can be used to make another batch later or just as garlic infused oil for some other use.)