Bloody Beet Steak, Beet Pan Jus, Yogurt, Amaranth, and Aged Balsamic

METHOD:

For the Bloody Beet Steak:

Preheat oven to 375°F. In a bowl, toss the beets with 2 tablespoons olive oil and season with salt and pepper. Place the beets on a parchment paper-lined baking sheet. Roast beets until tender, about 2 hours. Remove from oven and cool slightly. Peel beets and slice in half lengthwise.

Heat remaining 2 tablespoons olive oil in large, cast-iron skillet; place beets cut side down in the pan. Using small pan, crush beets until they are about 1-inch thick. Cook until browned, flip, and brown the other side. Add butter, thyme, and shallots to the pan; cook, basting the beets with butter, 3 to 4 minutes. Remove beets from pan and deglaze with stock, vinegar, and honey. Cook until reduced to a glaze. Reserve warm.

To Assemble and Serve:

Smear some yogurt down the center of a plate and top with a Bloody Beet Steak, cut side up. Spoon pan sauce over each beet and drizzle with balsamic vinegar. Sprinkle with micro amaranth and salt.