Preparation

Beet kvass — the Eastern European fermented tonic — rarely gets the culinary spotlight it deserves beyond being sipped for gut health. Here, it becomes both beverage and braising liquid, infusing beets with their own fermented essence in a delicious ouroboros of funkiness.

Making Beet Kvass

1. Peel and cut 2 cups of beets into 1-inch cubes. Place in a half-gallon glass jar.
2. Dissolve 1 tablespoon sea salt in 4 cups filtered water. Pour over beets, leaving 2 inches of headspace.
3. Cover jar with cheesecloth or a coffee filter secured with a rubber band. Place in a cool, dark spot.
4. Ferment for 3-7 days, depending on temperature and desired funkiness. Taste daily starting on day 3. It should be earthy, slightly salty, and tangy — not alcoholic.
5. When ready, strain the kvass, reserving the liquid. You can eat the fermented beet cubes or save them for another use. You need 3 cups for this recipe.

Braising the Beets

1. Preheat oven to 375°F.
2. Arrange fresh beet wedges in a single layer in a Dutch oven or deep baking dish.
3. In a bowl, whisk together the beet kvass, honey, mustard, caraway seeds, garlic, bay leaves, salt, and pepper.
4. Pour mixture over beets. The liquid should come about halfway up the beets. Cover tightly with lid or foil.
5. Braise in the oven for 45-60 minutes, until beets are tender when pierced with a knife.
6. Remove cover, increase heat to 425°F, and continue cooking for 15-20 minutes until the liquid reduces to a syrupy glaze, basting the beets occasionally.

Horseradish Cream & Assembly

1. While beets finish cooking, combine sour cream, grated horseradish, and dill in a small bowl. Season with salt to taste.
2. Serve beets warm or at room temperature, drizzled with the reduced kvass glaze and dolloped with horseradish cream.

The fermented notes in the kvass glaze add an unexpected depth that straight vinegar can't achieve. This is funkiness with sophistication — earthy, tangy, and thoroughly alive with flavor.