Beet Agrodolce

Check out a short video of me making the dish here

A warm, sweet-and-sour beet dish—like melt-in-your-mouth pickled beets, but better. Simple, flavorful, and perfect for spring.

Spice profile: aleppo pepper, ancho chiles, black garlic, black peppercorns, coriander, fenugreek leaf, garlic, green peppercorns, kosher salt, marjoram, nutritional yeast, onion, oregano, paprika, pasilla chiles, porcini mushrooms, rosemary, thyme

Ingredients:

• 2 medium beets

• Olive oil

• ¼ cup water

• ⅓ cup balsamic vinegar

• 2 tsp Stock+Spice Agrodolce seasoning

• (Optional) Goat cheese or gorgonzola for garnish

Instructions:

1. Prep the Beets:
   Wash and rinse the beets, then slice them into ¾-inch thick steaks. Place in a well-oiled baking dish and lightly coat the beets with olive oil.

2. Roast:
   Bake at 350°F for about 45 minutes, or until fork-tender.

3. Make the Marinade:
   While the beets are roasting, mix together ¼ cup water, ⅓ cup balsamic vinegar, and 2 tsp Stock+Spice Agrodolce seasoning in a small bowl. Let sit.

4. Add the Agrodolce:
   Once the beets are cooked, remove them from the oven and pour the balsamic mixture over top. Return the dish to the oven and bake for another 15 minutes, flipping the beets occasionally, until most of the liquid has reduced into a loose syrup.

5. Serve:
   Remove from the oven and serve warm. Garnish with goat cheese or gorgonzola, if desired.

Enjoy this simple, spring-bright dish—tangy, tender, and just the right kind of unexpected.