08/27/2026
BIG thank you to Chef Elizabeth of Esoterra Ciderworks for the Beet Romesco demo at this month's Taste the Market!
Elizabeth builds her cooking around what's fresh and in season, and pulled this one together almost entirely from what was on the tables that day. Here's her recipe so you can make it at home.
Beet Romesco
Serves 24 appetizers | Prep 1 hour | Cook 2 hours
Ingredients:
1 lb Anatolian Farm beets (or carrots)
1/2 cup extra virgin olive oil
Kosher salt
Fresh ground black pepper
2 Mocking Crow Farm garlic cloves
1/3 cup walnuts, hazelnuts, cashews or almonds, toasted
1 tablespoon chopped fresh Mocking Crow Farm rosemary
1 tablespoon fresh Anatolian Farms marjoram
Rohwer's Farm red pepper flakes, your choice of pepper for heat
Splash of sherry vinegar
Directions:
Wash your hands.
Trim off beet greens and root tip.
Scrub beets under running water to remove dirt.
Roast beets at 400°F until a knife slides in with no resistance, 45 to 60 minutes.
Wash your hands again.
Peel beets while still warm and roughly chop.
Toast nuts until fragrant and lightly golden.
In a food processor, combine roasted beets, toasted nuts, garlic, sherry vinegar, rosemary, marjoram, and red pepper flakes. Pulse to break everything down.
With the motor running, stream in the olive oil until the sauce comes together, mostly smooth with a little body left in it.
Season with kosher salt and black pepper to taste.
Serve at room temperature or refrigerate for later.
Taste the Market happens every 2nd Saturday on Main. See you at the next one!
