This plant-based brunch showstopper is full of bright earthy flavors. If you can’t find beets with their tops on, feel free to swap in another seasonal green such as chard, collards, or kale.
Socca to me
Socca is a large, thin, gluten-free flatbread made primarily of chickpea flour. It’s a popular snack in southern France but also in Italy, where it’s called farinata.
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Socca with Beet, Yogurt, Greens, and Egg
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Ingredients
- 4 small red beets with their greens attached
- 3 small yellow beets with their greens attached
- 3 Tbsp grapeseed oil divided
- 1 1/4 cups water divided
- 1 cup chickpea flour
- 1 1/2 Tbsp avocado oil plus more for cast iron pan
- 1/2 tsp fine sea salt divided
- 1 cup plain Greek yogurt
- 4 organic eggs either cooked, poached, or sunny side up
Instructions
- Preheat oven to 400 F.
- Separate beets from their greens, reserve, and remove any root taps before scrubbing beets under water to remove any surface dirt. Place beets in baking dish big enough to hold them all in single layer, drizzle with 1 Tbsp grapeseed oil, and pour 1/4 cup water around beets. Cover with lid or a layer of parchment paper (crimping around edges of baking dish to seal) and roast until a paring knife easily pierces through beets, about 40 to 60 minutes.
- Meanwhile. make socca batter. In medium bowl, whisk together chickpea flour, remaining 1 cup water, avocado oil, and 1/4 tsp salt until smooth. Set aside at room temperature for 30 minutes to give flour time to absorb water.
- Wash beet greens before separating leaves from beet stems. Roughly chop both stems and leaves, keeping them separate. Set aside.
- Once beets are out of the oven, carefully arrange an oven rack 6 inches below the broiler element and increase oven temperature to 450 F . Place a 10 inch cast iron skillet in oven to warm while oven comes to temperature.
- To make beet yogurt, peel one of the red beets and roughly chop. Place in food processor and process until finely minced. Scrape down sides of processor, add yogurt, and purée until silky smooth and bright fuchsia.
- Set large frying pan over medium heat and warm remaining 2 Tbsp grapeseed oil. Once hot, add stems and remaining 1/4 tsp salt. Cook, stirring occasionally, until stems start to get tender, about 4 minutes. Add greens and cook, tossing constantly with tongs, until just wilted, about 1 minute. Remove frying pan from heat and set aside.
- Carefully remove hot skillet from oven and turn oven to broil. Add about 1 tsp extra avocado oil to skillet, enough to coat bottom when skillet is swirled. Pour batter into center of skillet (it should sizzle nicely) and tilt skillet so batter coats entire bottom. Broil socca until starting to blister and brown, about 5 to 8 minutes. Socca should be flexible in the middle but crispy on the edges. If the top is browning too quickly before batter is fully set, move skillet to a lower oven rack until done.
- To serve, use spatula to work your way under socca and ease it from skillet onto cutting board. Cut remaining beets into wedges and rounds. You can layer socca like a pizza with a spread of beet yogurt, beets, greens, stems, and eggs or cut socca into pieces and serve as desired with other components.
