Difficulty: Easy
Time: Cooking time 45 mins, cooling time 2
hrs, completion 15 mins
Servings: 6 as a sauce, 12 or
more as an appetizer
Are you learning to like the
earthy flavor and garnet beauty of the mighty red beet? Or are y’all already a cheerleader on
Team Beet? Either way, this recipe
is for you!
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1
|
Large
|
Beet
|
|
|
¼
|
Teaspoon
|
Salt
|
|
Wash the beet, cut off the
greens leaving about an inch of stems.
Make sure to enjoy the greens in another dish. Check out our Spuds Greens & Onions recipe. Beet greens and the stems too would
zing in this dish. Try not to
break the skin. Beets come out
sweet and juicy when “boiled in their jackets” as our wise culinary elders used
to say. Cover with cool water in a small saucepan, add the salt, put a cover on
the pan and set the pan over med high heat. Set a timer for 15 mins. When the water boils, reduce the heat to medium and set the
timer for 30 mins more. Turn off
the heat and allow the beet to cool in the cooking liquid for several hours
until it comes to room temp. Rub
the skin off the beet. Big HINT
for wee ones. Beets are vividly
purple pink and will stain your hands brightly. But the color doesn’t really stain for long. So get the kids involved rubbing the
skins and pouring the cool cooking water down the drain. Everyone is mesmerized by the gorgeous
color and the more we get the kids involved the more likely they are to try new
foods w/ excitement instead of dread.
Next into a medium sized
mixing bowl grate the beet along w/
|
1 or 2
|
Medium
|
Apples
|
|
Peel the apples if you like,
or not as you wish. Use more
apples and sweet ones if you are trying to get used to the flavor of
beets. Use a sweet and a tart
apple for added complexity. Use 1
or 2 tart apples for a more beety tangy flavor. Experiment.
Stir well, then add
|
2 to 4
|
Tablespoons
|
Favorite jam
|
|
|
1
|
Medium
|
Orange or tangerine
|
Juice & zest
|
|
1
|
Pinch
|
Sea salt
|
Optional
|
|
1/8 or more
|
Teaspoon
|
Cinnamon
|
Optional
|
Tasting as you go. I like to use a 100% fruit sweetened
jam. For this batch (and in the
photos today) I used Morello cherry, red grape, wild blueberry and pomegranate
preserve.
Stir well. Add only as much zest and you enjoy and
chill.
This is great on savory
dishes such as grilled meats & poultry and also delish used as a sweet
savory topping for appetizers.
It’s particularly good w/ cheeses such as brie, Parmesan or white
cheddar on bruschetta. Taste it
and experiment with flavor combinations.
We’ve paired it this week w/ our Hungry Harvest Easiest Roasted
Yams. It’s as delish as it is
beautiful to look at. Embrace your
sweet and savory potential!
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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