From The Mix, January/February 2011
Makes 4–6 servings
10 (2- to 3-inch-diameter) beets, scrubbed clean and patted dry 3/4 cup kosher salt Preheat oven to 400 degrees. Shave off pointed end of each beet. Spread salt evenly on baking sheet; place beets atop salt. Roast beets 1¾ hours, or until easily pierced with a knife. Remove beets from oven and, using a paper towel to hold hot beets, peel with a paring knife. Cool and set aside.
1/2 cup light soy sauce
3 tablespoons rice wine vinegar
1 small shallot, peeled and thinly sliced
1 clove garlic, peeled and thinly sliced
3/4 teaspoon whole black peppercorns
1 1/2 teaspoons sugar
2 1/4 teaspoons freshly squeezed lemon juice
Mix together all ingredients in a medium saucepan; bring to a boil and then reduce heat to medium. Reduce liquid by one-quarter and then remove from heat. Place mixture in an airtight container and allow to steep in refrigerator at least 8 hours or overnight. Pour mixture through a fine-mesh strainer, discard solids, and set aside 3 tablespoons dressing, storing the remainder, refrigerated, for up to a month.
To finish the sauce
4 tablespoons cold butter
1 tablespoon water
1/4 teaspoon lemon juice
Place 3 tablespoons soy dressing in a medium saucepan and bring to simmer over medium heat. Gradually but rapidly whisk in cold butter. Whisk in lemon juice and water. Remove from heat. (Alternatively, for a smoother consistency, place hot liquid in a blender, add cold butter, cover, and process on high 10 seconds.)
Cut beets into quarters or smaller, and arrange in the center of a plate. Drizzle sauce along the beets. For a twist, add a chiffonade of napa cabbage: simply shave raw cabbage over the top of the dish. Serve.