This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect!

Serves 4

Preheat oven to 400 degrees

2 lbs. fresh beets – wash beets, cut off ends and peel – the larger the beet the better for steaks

grape seed oil

Rub beets with oil. Place on baking sheet or in glass baking dish. Bake in preheated 400 degree oven one hour for small beets, an hour and a half for large beets, or till long pronged fork when inserted into middle of beets eases in and out with ease. Remove to cutting board and when warm enough to handle, slice into steaks, about 3/8 -1/2 inch thick.

While beets roast, make Mushroom Gravy. Makes 2-1/2 cups

2 T. margarine

2 T. grape seed oil

16 oz. Crimini (Baby Bella) mushrooms, washed, stems trimmed, dried in colander and sliced

1 t. sea salt

freshly ground black pepper

1-1/2 c. vegetable broth

1 T. Balsamic glaze

1 t. garlic powder

1 t. onion powder

1/4 t. dried thyme, finely crushed between fingers

3 T. cornstarch mixed in cup with 1/4 c. water till dissolved

mashed potatoes done your way as side veggie

fresh chopped sweet Bing cherries for topping garnish

red beet horseradish for side garnish

In large skillet, over medium heat, melt margarine with oil.

Add mushrooms, salt and pepper.

Saute till water begins to release from mushrooms (we want to keep this water as flavoring for the gravy).

At that point add vegetable broth, stirring to incorporate.

Add Balsamic glaze, garlic and onion powders and dried thyme. Stir to blend in the glaze. Simmer till mushrooms become tender.

Add the cornstarch liquid, stirring till thickened. Continue to cook on fairly low heat for about 5 minutes. Salt and pepper to taste.

To serve: Place about 1/3 cup gravy on plate. Top with 2 beet steaks. Place mashed potato next to beets. Drizzle gravy over potatoes and a little more over the beets.

Top beets with a couple chopped cherries, then served red beet horseradish to the side.

Notes: The Balsamic glaze adds a rich dimension to this gravy.

The fresh chopped Bing cherries and the red beet horseradish are perfect condiments for this dish.



© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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