Huatia Confit Beets
All photos by @AverellMondie.
Huatia Confit Beets by Chef Cole Jeanes
Ingredients
4 Beets
Duck Fat (Enough to cover the beets in a high-sided pot - about 2 cups)
1 sachet of Herbs
3 cloves Garlic
Preparation
To prepare the beets: Place trimmed beets, herbs, and garlic in the cast iron pot and cover with duck fat. Place the pot into the huatia, heated to 300 degrees or more. Seal with dry earth and roast for about an hour, until tender.
To build the Huatia: Dig a hole wide enough to fit a high-sided cast iron pot with plenty of room on all sides. Light a fire near where the beets are going to prepared and heat a large number of flat stones in the fire. Once the stones are very hot, place a bed of them into the bottom of the hole, working carefully. Place the pot in the hole and cover with the remaining hot stones, then a heavy cloth.
Serving Suggestion: Use these beets in a composed salad of duck egg aioli, marinated apple, duck prosciutto, and pistachio aillade.
