How would you make red beet ratatouille?

[evan]

I had a great luch today (I had a business lunch at a restaurant).

First, the chef had made a 'bed' of mushroom risotto. On top of the risotto, he (-or she) had placed grilled zucchini and a couple of spoons of red beet ratatouille, with a dollop of chevre creme on top. It was delicious!

I know how to recreate evrything exept the red beet ratatouille. The red beet was served in wedges, with some sauce. I think maybe he had baked the red beets separately, and added them to some kind of tomato sauce just before serving. The reason I think this, is that the taste of the beet and tomato sauce wasn't blended, know what I mean? The beet tasted beet, and the tomato sauce tasted tomato sauce. I just don't know how to recreate it - other than to prepare the beet and the sauce separately. How would you prepare the beet for such a dish, and how would you flavor the tomato sauce for this dish? I don't think the tomato sauce contained any herbs. It had a very simple, but still a very dominant 'tomato-ish' taste.

Am I making any sense at all?

 

[heather_in_sf]

Not sure if this is helpful...

I roast beets a lot. I scrub them well, save the tops for a sauté, and make a packet of foil, put a twig of Rosemary and some unpeeled garlic, the glean wet beets and a slosh of olive oil. Seal it up, put it on a tray and bake at 400 for an hour, then test them. Really big beets can take 90 minutes. When they're fork tender, I let them cool and then peel them using a fork to steady the beet and a grapefruit spoon to remove the skin. It will come off easily and no mess on the fingers!

I hope that gives you a start with your recipe. I bet crushed tomatoes and a dab of tomato pate would give you the tomato-ey flavor you are looking for. Usually a ratatoille is a mix of garlic, onion, peppers, eggplant and olive oil. That kind of stew has not been pleasing to my palate lately so I don't have a traditional recipe for you.

Have fun playing!!

 

[evan]

It's very helpful, Heather. I think maybe there was red onion in the mix too.

I am going back to the same restaurant this week, and I'll keep your post in my thoughts and try to write down the tastes - or as much of them as I *get* - while I eat.