I was at Whole Foods and found these wonderful Beets. They had both the red and some gorgeous golden beets. I decided to roast them for supper because they looked delicious. Here is the recipe on how I roasted them.
2 tablespoons olive oil
few sprigs fresh thyme
3 crushed garlic cloves
salt and pepper
1 ) Using a potato brush scrub the beets with the skin on till all the dirt is removed. Cut the stems about 2 inches from the beet off.
2 ) Get a large piece of tin foil. Place the beets on the tin foil.
3 ) Pour the olive oil over top and add the crushed garlic and fresh thyme. Add a little salt and pepper.
4 ) Close the foil to form a packet. Place on rimmed baking sheet; roast in 400F oven until fork-tender, 1 hour.
5 ) Wearing rubber gloves, peel and trim beets; cut into wedges. Arrange on warmed platter; add a little butter. Serve warm and enjoy.
I made a couple serving of these roasted beet so I could use some for this recipe. I used both the red and golden beets for the bread. When I pureed the beets I added in the juice left on the bottom of the tin foil and the roasted garlic too.
Ok, I’m sure many of you are reading the name of this bread and are going … ewe that sounds gross! I’m here to tell you, not to knock it till you try it. I’m also here to tell all you chefs and restaurant owner that if you want to make something that your guests are going to go OMG this is good. Well, here it is! If you make this Beet bread and create a Panini sandwich filled with Pastrami and Havarti cheese with a little mustard. You will have one of the biggest hits you have ever had. I’m not kidding! The color is stunning and the bread creates this crispy crunch when grilled in a Panini press. Simply delicious! Just take a look at the photos below.
The color is beautiful and this bread is becoming one of my favorites. As a Panini sandwich I really don’t think it can be beat. Once again it’s the combination of, stunning color, crispy texture, flavor and the plain beauty of the sandwich itself, that makes this bread a real winner. I hope you will be making a Panini Sandwich with this Roasted Beet bread very soon!
- NIGHT BEFORE:
- ¼ tsp instant yeast
- 1 cup bread flour
- 1 cup lukewarm water
- DAY OF:
- 2¾ cups bread flour
- ½ cup stone ground whole wheat
- ¼ cup lukewarm water
- 1 cup roasted beet puree
- add juice from the roasted beets if any
- ¾ teaspoon instant yeast
- 1¾ teaspoon salt
- 1 tablespoon fresh chopped thyme
- The night before you want to make this bread you will need to combine all the "Night Before" ingredients together and mix with a wooden spoon. Cover with plastic wrap and allow to sit on the counter for 12 to 16 hours. After the "night before" ingredients have sat for 12 to 16 hours, pour it into a large bowl. Add in the pureed beets, whole wheat and instant yeast.
- Mix with a wooden spoon till smooth. Allow to sit for 10 minutes uncovered. Now, add in the fresh thyme and salt; mix till smooth.
- Start to add in the bread flour. Once it becomes to hard to mix in the bowl. Pour out onto a flat surface and knead for 10 minutes.
- This will be a sticky dough, so be careful not to add to much flour. Add just enough flour to stop the dough from really sticking to your fingers when kneading. After kneading the dough add a little olive oil to a bowl.
- Place dough into the bowl and turn over a few times to very lightly coat all sides of the dough. Cover with plastic wrap. Allow the dough to rise for 1½ hours or till double in bulk. After the dough has risen, pour out onto a flat surface. Cut dough in half and shape into desired shape.
- Place the shaped dough onto a piece of parchment paper sprinkled with cornmeal. Spray the tops with a little spray oil and cover with plastic wrap for 1 hour or till double in bulk.
- Sprinkle a little whole wheat flour on top and slash an x on top of each loaf.
- Place into a preheated 400 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove and cool on a wire rack.