Recipe courtesy of Cooking Channel

Beet Steak Stacks with Caraway Yogurt

Getting reviews...
Slicing the beets before roasting shaves at least 30 minutes off the cooking time of whole beets, and you end up with the same roasted beet flavor. We leave the skin on-it gets soft and tender when roasted on the sliced beets, and you are spared the mess and time spent peeling them. Serve with frisee for a salad plate or sliced hard-boiled eggs to add some protein for a fuller meal.
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings (14 to 16 rounds)
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. 
  2. Scrub the beets well, trim the ends and then slice into 1/4-inch-thick rounds. Lay the beets on the prepared baking sheet in a single layer. Sprinkle 2 tablespoons water over the beets-this will create steam to help cook the beets faster. Season with 1/2 teaspoon salt and a few grinds of pepper. Cut the butter into pea-size cubes and dot the top of each round with 1 or 2 cubes. Cover the pan tightly with foil. Roast until the beets are tender with no resistance when pierced with a fork or skewer, about 20 minutes. Remove the foil and allow the beets to cool, about 5 minutes. 
  3. Meanwhile, toast the caraway seeds in a small, dry skillet over medium-high heat until aromatic, about 2 minutes. Transfer to a cutting board to cool. Chop the chives and combine with the yogurt in a small bowl. When the caraway has cooled, finely chop and add to the yogurt. Season with salt and stir well to incorporate. 
  4. Put half the beet rounds on a platter. Top each with a teaspoon of yogurt, then another beet round and another teaspoon of yogurt. Serve immediately. 

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.