Beet Marmalade
I used to have beetaphobia: the fear that working with beets would cause some sort of purple eruption in my kitchen that I’d never get clean. (Or that whatever outfit I wore while making them would turn a permanent purple-pink.) Ever since I lived in Costa Rica and saw people casually roast, chop, and serve beets, however, I realized that my phobia was unfounded. The only tricky part for me now is deciding how to use them–in a salad? as chips? in a dressing? in cake? (That sounds weird, I know, but you’d be surprised…)
Once you’ve roasted the beets–see “Roasting Beets” for how to do that–you have many options. My most-recent favorite is making a marmalade out of them. To do so, simply whirl the following ingredients in a food processor until they’re well-blended: a coarsely-chopped roasted beet, a drizzle of balsamic vinegar, another drizzle of olive oil, a pinch of sea salt, and about 1/2 tsp. dill. (This can easily become salad dressing with the addition of more oil; if you want a creamy dressing, add Greek yogurt and blend.)
Beet Marmalade is delicious atop crackers with cheese or a dollop of Greek yogurt…or simply served as a side relish. It will store in the refrigerator for about a week.
Enjoy!
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Tags: beets, marmalade, roasted vegetables
