COMMENT:
Because beets are grown as both a winter and a summer crop in Louisiana,
it is obvious that there are many recipes for this versatile vegetable.
This marmalade allows the beets to be used not only as a vegetable,
but also as a wonderful sweet relish or other unique side dish.
INGREDIENTS:
- 8 medium beets, peeled and julienned
- 2 cups reserved beet stock
- 1/4 cup sugar
- 1/4 cup honey
- 1/2 tsp salt
- 1 1/2 tbsps cornstarch, dissolved in water
- cracked black pepper to taste
- 1/8 tsp ginger
- 1/4 cup red wine vinegar
METHOD:
Place beets in a one-quart sauce pot and cover with water by one
inch. Bring to a rolling boil, reduce to simmer and cook until beets
are tender, approximately 10-15 minutes. Do not overcook. Beets
should be tender but al dente. Strain and reserve 2 cups of the
poaching liquid, then cool beets in a colander under cold running
water. Set aside to drain. In a heavy-bottom sauté pan, combine
beet stock, sugar, honey and salt. Bring to a rolling boil, reduce
to simmer and add dissolved cornstarch, pepper, ginger and red wine
vinegar. Continue to simmer 5-10 minutes. When ready to serve, add
boiled beets to the sauce, stirring gently into the mixture. Do
not mash the beets while stirring. Once beets are heated thoroughly,
serve in a crystal bowl displaying the beautiful purple color. |
