Shared by Loren Abramovitch
Shared by Loren Abramovitch
Charred Beets With Sour Cream
Yield: 4-6 servings
Charred Beets With Sour Cream
Yield: 4-6 servingsFamily Journey
Yodfat, Israel
Brooklyn
This recipe was shared by Loren Abramovitch. Read more about his family in "A Lag B’Omer Feast From the Lower Galilee" and try his recipes for Fire-Cooked Potatoes Stuffed With Spinach and Cheese, Fire-Cooked Pita Stuffed With Zaatar and Garlic, and Mallow and Scallion Fritters.
Ingredients
- 6 beets
- Sour cream for serving
- Olive oil for serving
Preparation
Step 1
If not cooking in a fire, preheat the oven to 500 degrees.
Step 2
Wrap each beet in foil.
Step 3
If cooking with a fire, tuck the beets into the bottom center of the bonfire and cook for about 1 hour until charred on the outside and tender on the inside. If using an oven, roast for 60 minutes until the beets are easily pierced with a knife and browned on the outside.
Step 4
Remove from the oven and unwrap. Once cool enough to handle, peel and cut into 1-inch pieces. Serve with a dollop of sourcream and a drizzle of olive oil.
