Roasted beets with a tangy dressing of sour cream and pickled ramps
Course: Appetizer, Salad, Side Dish
Keyword: Beets, Pickled Ramps
Pickled Ramp Sour Cream
1cup sour cream
1/4 cup pickled ramps chopped
1/4 cup pickled ramp liquid
1tsp tarragon or dill chopped
1/2cuppickled ramp sour creamfrom above
1lbmixed beetssuch as red, gold, chioggia, or white
Kosher salt and pepperas needed
Waterif needed to thin the sauce
Ramp Sour Cream
In a small saucepan, combine the chopped pickled ramps and pickle liquid and bring to a simmer until reduced by half-this may take a couple minutes, or may be very quick, depending on the size of your pan.
Pour the ramps and liquid into a bowl, add the sour cream and tarragon, mix, adjust the seasoning for salt and pepper until it tastes good to you, then cover and refrigerate. It will last for a week or two, or longer in the fridge.
Place the beets in a deep roasting pan, add water so that about 1/4 of the beets are submerged. Double wrap the pan in aluminum foil, making sure no foil touches the beets. Roast the beets at 375 for an hour or so depending on size, or until tender when pierced.
When the beets are tender, cover them in ice water, this will shock their skin and make it easier to peel.
Peel the beets and cut them into similarly sized shapes.
Heat a saute pan with a couple tablespoons of water, and a pinch of salt and pepper. Heat the beets until they are warm throughout, then add the pickled ramp sour cream to taste, toss to coat, and add a little water if necessary to make a creamy sauce. If you like the beets extra creamy, add some more sour cream. Double check the seasoning, adjust as needed and serve immediately.