Red and yellow beets cook in water and red wine vinegar. Thyme and peppercorns were added to the liquid. The beets were cook in a deep pan with enough liquid to cover them. The pan is then cover with plastic and foil. Cook in the oven at 300f until fork tender.
When beets are cooked, remove from liquid and peel them right away carefully.
Strain liquid, transfer into a small pot and reduce by half. Add about 1 cup of sugar and 1/2 cup red wine vinegar. Taste and adjust seasoning. It should be too sweet. Thicken with corn starch until it reaches a syrupy consistency. Season beets with salt and black pepper.
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