23 of november 2019

Roasted Beets with Grapefruit and Rosemary

Recipe by Andy Baraghani


  • 4 pounds medium beets (any color), scrubbed

  • 1/2 cup extra-virgin olive oil, divided, plus more for drizzling

  • Kosher salt

  • 1 large grapefruit

  • 2 medium shallots, thinly sliced into rings

  • 1/3 cup red wine vinegar (I prefer balsamic vinegar)

  • 1/3 cup rosemary leaves


  • Preheat oven to 400°. Toss beets with ¼ cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover the bottom of the pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes.

  • Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.

  • Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.

  • Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.

  • Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.

  • Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.

ABOUT RECIPE: Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.

Pretzel Bites


  • 2 tablespoons unsalted butter, cut into pieces, room temperature, plus more for greasing

  • 1 1/4-ounce package active dry yeast (about 2¼ teaspoons)

  • 1 tablespoon dark brown sugar

  • 3 1/4 cups (or more) unbleached bread flour

  • 1/2 cup cold pilsner-style beer

  • 2 teaspoons kosher salt

  • 1/4 cup baking soda

  • Vegetable oil (for greasing)

  • 1 large egg

  • Coarse kosher salt, pretzel salt, everything seasoning, paprika, caraway seeds, and/or poppy seeds (for topping)


  • Grease a very large bowl with butter. Pour 1½ cups warm water (100°–115°) into the bowl of a stand mixer. Sprinkle yeast over. Add brown sugar and stir to dissolve. Let sit until foamy, 5–7 minutes.

  • Stir in bread flour, beer, kosher salt, and remaining 2 Tbsp. butter with a wooden spoon or spatula until a shaggy dough forms. Mix with the dough hook on medium-low speed until dough forms into a smooth ball, about 2 minutes. (You might need to help dough form into a ball by scraping up some flour from bottom of the bowl with your hands.) The dough should be firm and might be a little tacky, but not sticky. If the dough is still sticky, add flour 1 Tbsp. at a time, mixing until smooth. If the dough is too dry, add warm water 1 tsp. at a time. Continue to mix on medium-low speed until the dough is smooth and elastic, 5–7 minutes. (Alternatively, mix dough ingredients in a large bowl, then turn out onto a clean work surface and knead by hand, about 10 minutes.)

  • Transfer dough to prepared bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1½ hours.

  • Place racks in upper and lower thirds of the oven; preheat to 500°. Turn out dough onto a clean work surface and punch down to deflate. Divide into 8 equal pieces (if you have a kitchen scale, weigh the dough before cutting, then divide by weight; otherwise, eyeball it). Working with 1 piece at a time and keeping remaining dough covered with a damp kitchen towel, shape dough into a rope about 12" long and ¾" in diameter, applying light pressure with your palms and working from the center of the dough out to the ends. If you need more friction, lightly spray the work surface with water.

  • Cut rope into 8 pieces about 1 1/2" long. Arrange on 2 rimmed baking sheets, spacing ½" apart. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise at room temperature until increased in size by about half, 20–30 minutes.

  • While dough pieces are going through the second rise, bring 8 cups water to a boil in a large pot. Carefully add baking soda, which will bubble violently.

  • Using a large spider and working in 2 batches, gently dip dough pieces into a boiling solution. Cook, turning until pieces are fully coated, about 20 seconds. Using spider, remove from liquid and drain on paper towels. Divide between 2 lightly oiled rimmed baking sheets, spacing at least 1" apart.

  • Beat egg with 1 Tbsp. water in a small bowl then brushes dough pieces with egg wash. Sprinkle with toppings. Bake pretzels, rotating sheets from front to back and top to bottom halfway through, until deep brown in color, 8–12 minutes. Let cool slightly.

  • Serve pretzel bites with cheese dip and/or mustard alongside.

ABOUT RECIPE: Pretzel dough before rises can be made 1 day ahead. Wrap in plastic and chill. Let come to room temperature, then let rise in a warm place until doubled in volume, 3–4 hours.






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