Beets with Hazelnuts, Stracciatella, and Fines Herbes

Name: Beets with Hazelnuts, Stracciatella, and Fines Herbes
Cuisine: Italian
Ingredients: 4 large beets (2½ pounds / 1.1 kg), scrubbed under warm water; 4 large beets (2½ pounds / 1.1 kg), scrubbed under warm water; ¼ cup (36 g) coriander seeds; ¼ cup (35 g) whole black peppercorns; 2 bay leaves; 4 cups (1 L) cider vinegar; 1 head garlic, split in half through its equator; 2 or 3 cinnamon sticks (8 g); ¼ cup (40 g) coarsely chopped peeled fresh ginger; 1 or 2 dried New Mexico chiles; 1 orange; ¼ cup (38 g) kosher salt; ½ cup (75 g) hazelnuts; ¼ cup (10 g) thinly sliced fresh chives; ¼ cup fresh chervil leaves (some smaller stems are okay); ¼ cup fresh tarragon leaves; ½ cup (140 g) stracciatella cheese; Maldon salt; 1½ tablespoons extra-virgin olive oil; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Four Horsemen

By Nick Curtola , Gabe Ulla , James Murphy and Justin Chearno

Published 2024

About

If you can find Badger Flame beets, just buy them. They are hands down my favorite beets. Whichever nice beets you find, this salad will be delicious. The “magic dust” is in the braising liquid.

Beets can take a surprising amount of seasoning during the roasting process. We like to roast them in a covered pot filled with vinegar, spices, aromatics, and lots of salt. Kind of our 4H de facto method.

Ingredients

Americas
Europe
United States
Italy
Gluten-free
Vegetarian
Brooklyn

Ingredients

Method