Mario Batali’s Edible Garden Recipe of the Day: Chioggia Beets and Strawberries with Shiso Yogurt

Posted in Mario Batali's Edible Garden on September 12 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Chioggia Beets and Strawberries with Shiso Yogurt

Anthony Sasso, Executive Chef, Casa Mono – Read a blog post Chef Anthony wrote about this recipe.

2 bunches of Chioggia beets (about 2 quarts)
4 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 cup water
1 head of garlic, cut in half
6 sprigs thyme
2 sprigs rosemary
2 lemons

1 pint strawberries, washed, stemmed and cut in half
1 tablespoon sugar
1 lemon, juiced and zested
A pinch of salt

16 ounces strained Greek yogurt
6 leaves shiso (if you cannot find shiso, you can substitute basil), julienned

2 shallots, peeled and finely sliced into rings
Basil leaves (if you can get a hold of opal basil, it makes for a great presentation)
12 squash blossoms

Preheat oven to 375ºF.

Toss the beets with the olive oil, vinegar, garlic, thyme, and rosemary. Season with salt and place in a roasting pan. Pour 2 cups of water over top. (The water will help create steam in the pan, making the beets easier to peel later on.) Cover the pan with aluminum foil and roast for 45 minutes. To check if the beets are cooked and tender, pierce with a knife. If the knife slides in and out with ease, the beets are fully cooked.

While the beets are in the oven, prepare the strawberries by tossing with sugar, salt, lemon juice, and lemon zest. Set aside.

Combine yogurt with the shiso (or basil) and season with salt. Set aside.

While the beets are still warm, peel them using a kitchen towel. Cut the larger beets into quarters and the smaller beets in half. Dress with 2 tablespoons of olive oil, the juice of 2 lemons, and taste for seasoning.

To plate, spread the yogurt on the bottom of a large platter, to about 2 inches from the edge of the plate. Combine the beets, strawberries and the shallot rings. Spoon mixture on top of the yogurt. Using the remaining juices from the beet and strawberry mixture, make a vinaigrette by adding olive oil and stirring gently. (Create a “broken” vinaigrette rather than a well whisked, emulsified one.) Drizzle dressing around the outside of the plate.

Garnish with squash blossoms and basil and serve.