Name: Coal-Roasted Beets with Salt-Rubbed Cabbage
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 1 (6-inch/15-cm) horseradish root, peeled; 7 tablespoons (105 ml) olive oil, plus a little extra to garnish; Crunchy sea salt, to garnish; ½ cup (50 g) Italian parsley leaves; 1 piece long pepper (optional; available at worldspice.com); 1 pound (455 g/about ½ head) cabbage, cored; 3 tablespoons sherry vinegar; 5 ounces (140 g) crème fraîche; 2 tablespoons plus 1 teaspoon kosher salt, plus more to taste; 6 to 8 medium beets, skin on, scrubbed; Freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

I just love cooking over coals. It’s the last, lazy phase of live-fire cooking. Whole ingredients need just an occasional turn, and then back to conversation and cocktails for a while. In the coals, they get chewy and caramelized on their exteriors, while their interiors steam and tenderize. Toss them with salt-rubbed cabbage and some lush horseradish cream, and you’ve made an uncommonly satisfying meat-free dish to serve friends who want to hang out by the firepit with you.

Ingredients

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Ingredients

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