Ashed Chevreaux with Slow—Roasted Yellow and Red Beets and Red Beet Vinaigrette

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Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • 1 cup red beet juice (from about 1 pound beets; or purchased from a health food store)
  • 1 teaspoon red wine vinegar

Method

For the Beet Glaze

Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top. Add the red wine vinegar and reduce until the liquid has a syrupy consistency. Pour into a small squeeze bottle.

Preheat the oven to 300°F