Ash roasted beets with sorrel yogurt and puffed rice

Ash roasted beets with sorrel, yogurt and puffed rice

FT33, Dallas

Chef-owner Matt McCallister celebrates beets in many forms in this $11 appetizer. McCallister buries whole beets in post oak ash and roasts them in the oven.

“You get a smoky aesthetic, but almost a tannic flavor,” he said of the technique.

Separately, he pressure cooks some beets with orange juice, coriander and wine — red wine for red beets, white wine for other colors — for 20 minutes.

He slices other beets and cuts them with a ro

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.