Sherry-Glazed Beets Recipe
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Category: |
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Ingredients: |
Ingredients: 1 bunch (3 to 5) golden beets
1 cup sugar
1 cup sherry
1 cup sherry vinegar
1 tablespoon pickling spices
4 ounces Swiss chard stems
1 bunch (about 2 ounces/55 grams) fresh parsley
Olive oil
Salt
Pepper
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Directions: |
Directions:Preheat oven to 375°F (190°C). Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, 1 tablespoon (15ml) olive oil, in a medium bowl until beets are coated. Add to pouch and crimp remaining edge to seal. Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 ½ hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Slice into 1-inch rounds. Using a ring cutter, cut into a perfect cylinder. Reserve.
In a heavy bottom pan, caramelize sugar until deep amber. Be careful as melted sugar can cause serious burns and is referred to as kitchen/bakery napalm. To make the dry caramel, give the pan a shake to spread the sugar in an even layer, then place over low to medium heat and allow the sugar to melt. The sugar will start to melt and caramelize at the edges of the pan first. Once the edges of the sugar are caramelizing, grab a heatproof spatula or wooden spoon and start bringing the caramelized parts into the middle of the pan, to where the sugar has not melted or caramelized yet. Keep stirring until all the sugar has melted and caramelized. Squash stubborn sugar lumps against the sides of the pan if necessary. Cook the caramel until it turns a dark amber color. Deglaze with sherry and vinegar. Pour half the caramel into a small metal bowl and add the pickling spices. Reduce the other half until it is a thick glaze.
Add the chard stems to the bowl with the caramel and pickling spices. Let sit for 3 hours. Remove chard from the liquid and cut to desired length.
Place beet rounds in a shallow container and brush with the reduced glaze. Bake in a 400°F (200°C) oven until beets are caramelized and shiny, basting often. Remove and cool to room temperature. Brush with glaze just before serving and season with salt and pepper.
Puree parsley in a blender with olive oil to form a soft paste. Top each beet with a small spoonful of the parsley sauce and a piece of the Swiss chard pickles. |
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Notes: |
Personal
Notes: If you do not have pickling spices, you can make your own by mixing 2 tablespoons whole mustard seeds, 1 tablespoon whole allspice berries, 2 teaspoons whole coriander seeds, 1 teaspoon red pepper flakes, or more to taste, 1 teaspoon ground ginger, 2 bay leaves, crumbled, 2 cinnamon sticks, broken in half, and 6 whole cloves.
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This recipe for Sherry-Glazed Beets is from