Sour beer partners with agave syrup to create a simple and delicious sweet-and-sour sauce for the salt-roasted beets.
Active preparation time: 30 minutes
Total time: 2 hours
Serves: 3–4
10–12 egg whites
6 cup kosher salt
2 large beets, trimmed and washed
½ cup walnuts
1 cup mascarpone cheese
6 slices fresh baguette, toasted
1 Tbs capers
Freshly ground black pepper
Preheat the oven to 425°F (218°C). Combine the egg whites and salt and mix well. The mixture should resemble wet sand.
Layer a thin amount of the salt mixture in the bottom of a baking dish with high sides. Place the beets in the baking dish and cover with the remaining salt mixture. Bake for 90 minutes.
Combine the walnuts and mascarpone.
Remove the beets from the oven and let them to cool to room temperature. Peel the beets, slice them thinly, and arrange them on a plate. Slather the mascarpone on the toasted baguette slices. Garnish the sliced beets with the capers, black pepper, and Sour Beer Gastrique.
Sour Beer Gastrique
2 Tbs shallots, minced
2 cup (16 fl oz/473 ml) sour beer
2 Tbs (1 fl oz/30 ml) agave syrup
2 tsp champagne vinegar
Kosher salt
In a small saucepan over medium heat, combine the shallots, beer, agave syrup, and vinegar. Bring to a boil, then reduce the heat and simmer until the mixture is reduced to a thick syrup. Remove from the heat, season lightly with salt, and cool to room temperature for serving.
Beer Suggestions: New Belgium La Folie (Fort Collins, Colorado)