Glazed Beets
A sweetened reduced vinegar glaze is known as a gastrique. Gastriques are a great condiment to earthy beets. This recipe is made in two small pots. Or one if you make the beets ahead of time (which you should do).
Ingredients
- 1 lb Ultra Mixed beets
- 1 cup red wine vinegar
- ½ cup honey, agave syrup, or sugar
- 2 tsp salt plus more to taste
Directions
Source: Culinary Vegetable Institute at The Chef’s Garden
- Wash the beets in a colander.
- Submerge in a small pot of water and bring to a simmer for about 45 minutes or until the skin of the beet can be rubbed off.
- Strain the beets back into the colander. Run a little cold water over them and use a towel to carefully remove the skin.
- Use a small knife to peel away any imperfections.
- Combine the vinegar, sugar, and salt to a large sauce pot or 12 inch sauté pan.
- Reduce the glaze on the stove at medium high heat for about 6 minutes or until glaze lightly coats a spoon. Remove from heat.
- When ready to serve, warm up the beets in the glaze on the stove and coat them evenly.
- Serve warm.
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