Beet Gummy
Serve with Kendall-Jackson Highland Estates Trace Ridge Cabernet Sauvignon

This recipe is a fun and interesting way to serve beets. Roasting concentrates flavor and brings out their sweetness. We add balsamic vinegar to balance the sweetness and add complexity.

Makes 350 1/2 inch squares

Beet Puree Ingredients:

Beet Puree Preparation:

1. Preheat the oven to 350 F. Remove greens from beets.
2. Coat beets with olive oil and season with salt. Place in a casserole dish, add water and cover with foil. Cook in oven until tender (approximately one hour).
3. Remove beets from casserole dish and place them into a large bowl. Cover bowl with plastic wrap and allow the beets to steam themselves for 10-15 minutes.
4. Peel and dice beets. In a blender, puree beets with just enough balsamic vinegar to make smooth mixture. Strain and cool mixture.

Beet Gummy Ingredients:

Beet Gummy Preparation:

1. In a small bowl, whisk sugar #1 and pectin together.
2. Mix cold beet puree with sugar #1 and pectin mixture in a pot. Heat over medium high flame until sugar dissolves.
3. Add sugar #2 and whisk until bubbling.
4. With a heat resistant rubber spatula incorporate glucose and cook to 226 F / 108 C.
5. Remove from heat, add citric acid, and strain into a quarter sheet pan lined with plastic wrap. Allow to cool to room temperature.
6. Cover with plastic wrap and store for up to one week at room temperature.

Truffle Sugar Ingredients:

Final Preparation:

1. Combine sugar and salt. Mix thoroughly.
2. Cut beet gummies to desired shape.
3. Coat with sugar and salt mixture.

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