This slightly sweet, musky, glossy, yellow-orange sauce is beautiful on a white plate with roasted vegetables set on top or some browned gnocchi. It pairs well with root vegetables like parsnip, turnip and Jerusalem artichokes. Like its red beet counterpart, it’s also tasty with potato turnovers, latkes or fritters. We’ve even served this sauce with Aloo pie, the spicy potato stuffed pastry popular in Trinidad.

about 1 cup (240 ml)

INGREDIENTS

• 1 medium yellow beet, trimmed
• 2 tsp (10 ml) olive oil
• Salt and pepper
• 2 cups (480 ml) water plus 1 tbsp (15 ml), divided
• 2 tsp (10 ml) safflower oil
• 1 medium carrot, trimmed, peeled and minced
• 1 rib celery, trimmed, peeled and minced
• 1 shallot, minced
• ½ tsp thyme leaves
• 1 tbsp (8 g) cornstarch

PREPARATION

1. Preheat the oven to 400°F (204°C).
2. Scrub the beet well and pat dry then place it on a square of tin foil that is large enough to wrap it completely. Drizzle the beet with the olive oil and season well with salt and pepper then wrap it in the foil. Place the wrapped beet on a baking dish and bake until it is tender, about 45 minutes. Remove and peel when the beet is cool enough to handle.
3. Place the roasted beet in a medium saucepan with 2 cups (480 ml) of water and bring to a simmer. Simmer the beet about 15 to 20 minutes. Remove the beet from the water, reserve the water and allow the beet to cool completely. Grate the beet finely and set aside.
4. Heat a medium sauté pan over medium heat and add the safflower oil. Add the carrot and celery and sauté until they begin to soften, about 2 minutes. Add the shallot and thyme leaves and cook for 2 minutes more. Stir in the shredded beet and mix well, then sauté for 1 to 2 minutes.
5. Pour in the beet broth and simmer for 10 to 12 minutes more. Pour the mixture through a fine mesh sieve into a smaller saucepan, pressing on the solids to remove all liquid. Place the saucepan with the cooking liquid over a medium low heat and bring to a simmer.
6. Dissolve the cornstarch in 1 tablespoon (15 ml) of water so that the mixture resembles heavy cream. Pour the cornstarch into the beet cooking liquid and whisk well. Allow to simmer for 1 minute or until the mixture is thick enough to coat the back of a spoon.
7. Serve with potato turnovers, latke or gnocchi.