- 3-4 large beets, scrubbed and trimmed
- 1 bunch basil
- olive oil for drizzling
- salt and pepper
- 1 ripe avocado, halved, pitted and peeled
- ½ habanero pepper, seeds and inner membranes discarded
- ½ c sour cream or crème fraiche
- ¼ c olive oil
- 1 t honey
- salt and pepper, to taste
- juice of 1 small lime
- 2 t Aleppo pepper
- 1 t flaky salt
- zest of 1 lime
- Preheat the oven to 375. Place beets in a baking dish and surround them with basil (you can use whole sprigs). Sprinkle with salt and pepper, drizzle with olive oil, fill pan with water to reach halfway up beets, and cover the pan tightly with foil. Roast until beets are tender but not mushy. Remove to a plate and cool.
- Meanwhile, make the avocado crema. Place all ingredients in blender and blend until smooth. Keep in refrigerator until ready to use.
- To make the chile lime salt, combine ingredients in a small bowl and mix well.
- When beets are cool enough to handle, slip the skins off, but leave the root and stem ends intact for a more rustic look. Cut beets in half lengthwise. Heat a heavy skillet over high heat (a cast iron skillet works great) until smoking. Place beets in skillet cut side down and drizzle with olive oil. Sprinkle lightly with salt. Once beets develop a good char, flip them over and cook the other side. When done, remove them to a serving plate and top with a big dollop of avocado crema. Sprinkle with chile lime salt and serve.