Chef notes
If you ever make it to Lexington, Kentucky, try to grab a bite at Honeywood at The Summit at Fritz Farm. This is a staple on the menu, and it's loved by both vegetarians and meat eaters.
Technique tip: Make sure you wear gloves when handling the beets so they don't stain. Also, you can shorten prep time if you have a food processor with a grating disc.
Ingredients
- 3 yellow onions, peeled, halved lengthwise, and cut into 1/4-inch slices
- 1/2 cup canola oil
- 2 tablespoons smoked paprika
- 2 cups mango chutney
- 1 cup chili sauce
- 1/2 cup malt vinegar
- 1/2 cup toasted sesame seeds
- 1 cup toasted sunflower seeds
- 2 cups peeled, grated raw beets
- 2 cups peeled, grated carrots
- 1/2 cup minced onion
- 2 eggs, beaten
- 1 cup cooked brown rice
- 1 cup grated cheddar cheese
- 1/2 cup canola oil
- 1/2 cup minced parsley
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 clove garlic, peeled and minced
Preparation
To make the sauce:
In a saute pan, heat oil over medium heat. Add the onions and cook until tender and golden. Add the remaining ingredients and simmer for 2 minutes. Remove from heat and let cool. Refrigerate until ready to serve. Heat and spoon over sliced beet loaf.
To make the loaf:
1.Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.
2.In a large mixing bowl, combine all ingredients. Transfer the mixture to a loaf pan. Bake for 1 hour. Remove and let cool.
3.Invert loaf onto a cutting board. Slice and reheat. Spoon warmed sauce over each slice and serve.