Beet Marmalade
PREP TIME: 1 1/2 Hours

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.


  • 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

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.

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