Beet Marmalade

Prep Time:  1 Hour
Yields: 6 Servings

Comment:
Since beets are both a winter and summer crop in Louisiana, many recipes for the vegetable have been created. This unconventional beet recipe is not only spectacular in flavor, but also makes for a beautiful presentation.

Ingredients:
8 medium beets, julienned
1½ tbsps sugar
1½ tbsps honey
½ tsp salt
1½ tbsps cornstarch, dissolved in water
salt and cracked black pepper to taste
pinch of ginger
¼ cup red wine vinegar

Method:
In a 1-quart stockpot, place beets and cover with water by 1 inch. Bring to a rolling boil then reduce to simmer. Cook, testing frequently until beets are tender. Do not overcook. Strain and reserve 1½ cups of boiling liquid. Cool beets under cold running water then set aside. In a heavy-bottomed sauté pan, combine reserved stock, sugar, honey, salt and dissolved cornstarch. Bring to a rolling boil then reduce to simmer and allow to thicken to a light syrup consistency. Do not overcook, as beets will fall apart. Season with salt, pepper and ginger. Add vinegar. Fold in beets. Continue cooking 15–20 minutes or until beets resemble marmalade or preserves. Adjust sugar if necessary.