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Preheat oven to 425 degrees. Wrap beets in tin foil and place on baking dish. Pour ½ cup water into foil. Roast 1 to 1 1/2 hours until a skewer poked through foil easily pierces flesh, depending on size of beets. Remove from oven, uncover, and let sit until cool enough to handle. Meanwhile, heat medium cast-iron skillet over high heat until smokin’ hot. Drop half of broccoli florets into dry skillet, being careful not to crowd pan. After 30 seconds, toss florets, and continue tossing as they char and cook, 2 ½ minutes total. The tender florets will char easily. Transfer first batch to plate and repeat with remaining broccoli.
When beets are cool, rub skins off with your fingers. They should slip off easily. Lightly crush beets with flat side of a chef’s knife, then tear into bite-size pieces and place in large bowl.
Wipe skillet clean and heat oil, spices, and bay leaves over medium; cook 3 minutes, swirling often, until oil is sizzling and fragrant. Pour over beets along with vinegar; toss to combine. Season with sea salt. Add charred broccoli and toss, drizzle with more olive oil and vinegar, if desired. Top with sliced scallion; and serve.