- 2 pounds small or medium beets
- 6 T olive oil +
- Kosher salt and freshly ground black pepper
- 2 cups thinly sliced shallots (about 4 large shallots)
- optional - 1/2 sage
- 2 cups 50/50 oil or grapeseed oil
- ½ cup smoked labne
- 1 t lemon zest
- sea salt
Crispy shallot preparation
In a saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and sage cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully not to burn the shallots.
Immediately pour the oil and shallots through the sieve to stop the cooking, transfer shallots to a paper towel-lined plate to drain sprinkle with salt.
Reserve the oil for another use.
Roasted beets preperation
Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets with ½ Tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. Roast t until tender, 40–50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets
Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side.
Serve beets and dollops of labne, drizzled with more olive oil, topped with crispy shallots (& sage)
season with pepper and sea salt, zest lemon on top