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:
- 2 1/2 lb. red beets
- 3 oz balsamic vinegar
- 1/4 cup olive oil
- 1/2 cup water
- 2 Tbsp. kosher salt
Beet Puree Preparation:
- Preheat the oven to 350 F. Remove greens from beets.
- 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).
- 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.
- 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:
- 82 g. (2.892 oz) Sugar #1
- 40 g. (1.411 oz) Apple Pectin (Powdered)
- 900 g. (31.747 oz) Beet Puree
- 931 g. (32.84 oz) Sugar #2
- 209 g. (7.372 oz) Glucose
- 0 g. (1.058 oz) Citric Acid
Beet Gummy Preparation:
- In a small bowl, whisk sugar #1 and pectin together.
- Mix cold beet puree with sugar #1 and pectin mixture in a pot. Heat over medium high flame until sugar dissolves.
- Add sugar #2 and whisk until bubbling.
- With a heat resistant rubber spatula incorporate glucose and cook to 226 F / 108 C.
- Remove from heat, add citric acid, and strain into a quarter sheet pan lined with plastic wrap. Allow to cool to room temperature.
- Cover with plastic wrap and store for up to one week at room temperature.
Truffle Sugar Ingredients:
- 184 g. (1 cup) Granulated Sugar
- .7 g. (1 level white plastic 'ice cream' tasting spoons) Truffle Salt
Final Preparation:
- Combine sugar and salt. Mix thoroughly.
- Cut beet gummies to desired shape.
- Coat with sugar and salt mixture.
