After making that amazing Harissa Maple Carrot Purée, I decided to go buy a gigantic jar of harissa to start using it on everything (well, almost). Golden beets are perfect with harissa; they are earthy and mild, accenting the piquant, spicy, smokey flavor of the harissa really well.
Skill Level: Easy
Time to Make: 45 minutes (30 minutes inactive)
3 medium golden beets
2 tablespoons of butter
4 ounces mascarpone cheese
2 tablespoons harissa
1 tablespoon sour cream
2 tablespoons of grated Parmesan cheese (or a shredded mild cheddar cheese)
Pepper to taste
Prep Ingredients: Preheat the oven to 350ºF. Peel the golden beets and cut in half lengthwise. Very thinly slice the beets crosswise, either with a knife or a mandolin.
Heat the butter in a small saucepan and cook, swirling the butter occasionally, until the butter begins to change colors. Once the butter has turned a deep golden brown color and has a nutty aroma, reduce the heat to very low and add the mascarpone, and stir constantly to melt the cheese. Add the sour cream, harissa, Parmesan and black pepper to taste. You may wish to add salt depending on whether you browned salted butter or not. My butter was salted, so I didn't need to salt the sauce!
Continue stirring over low heat until the sauce is completely combined and thickened, about 8-10 minutes.
Lightly grease an oval baking dish. Arrange the golden beets in an even layer. Spoon the sauce mixture over the beets to evenly coat them. Continue arranging alternating layers of golden beets and sauce until you've run out of beets. Extra sauce can be stored in an airtight container for another use.
Transfer the dish to the oven and bake for 30 minutes, or until the sauce is bubbly and the topis well browned.
Remove from the oven and allow the dish to cool slightly before serving. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!