Sweet Beets
frontside
taste
Sweet Beets
A revered root vegetable inspires edible alchemy.
Candied Orange & Beet Marmalade By Kelly Liken 4 oranges 6 cups sugar ¼ cup honey 1 teaspoon saffron ½ teaspoon ascorbic acid (optional) ½ cup finely diced beets 1 tablespoon pectin
1. Fill two deep pots with water,
and bring to a boil. Cut oranges in half, and juice, reserving juice. Remove and discard the flesh from each orange, leaving the skin and pith intact. Slice orange peels into thin strips.
2. In a saucepan, combine orange
juice with 3 cups sugar and 3 cups water. Boil for 7 minutes, then remove from heat, and set aside. 3. Using a chinois, blanch the orange peels for 2 to 3 minutes in the first pot of boiling water. Repeat in the second pot of boiling water, draining the peels after blanching (this helps remove some of the bitterness in the pith). 4. Add peels to the pan of sugar syrup. Cook on low heat until the pith becomes translucent. Remove, and set aside to cool. 5. In a saucepan, combine honey, saffron, and ascorbic acid (optional) with 3 cups sugar and 1 cup water, and bring to a boil. Add 4 ¼ ounces of candied orange peels, reduce heat to low, and cook for 10 minutes. Remove from heat, stir in beets, then cool for 10 minutes. Whisk in pectin until there are no lumps. Pour into desired container, and let cool until set, preferably overnight.
epiclifemag.com for more beet recipes
38 epic life winter 2013/14
F1_beets_GC.indd 38
O
nce forsaken as odious salad-bar fare, beets are making a big comeback in dishes at some of the most established eateries in Vail, Beaver Creek, and beyond. “This recipe was actually created for our dessert menu,” says Kelly Liken of the esteemed Restaurant Kelly Liken in Vail. “We served it with olive oil cake and ice cream, but it makes a great condiment for roasted poultry, too, and it’s absolutely delicious on a scone.”
Other beets not to miss: Keystone Ranch’s Hudson Valley foie gras torchon, laced with red beet gelée and Minus 8 vinegar and festooned with pickled yellow beets, shaved radish, and mâche rosettes; roasted beet sliders with herbed goat cheese, arugula, and fresh and pickled onions at Park & Main in Breckenridge; and sea salt–roasted red beet tartare with goat cheese béchamel and herb salad at Mirabelle in Beaver Creek.
photography by jody horton
8/29/13 8:55 AM
taste
Sweet Beets
A revered root vegetable inspires edible alchemy.
Candied Orange & Beet Marmalade By Kelly Liken 4 oranges 6 cups sugar ¼ cup honey 1 teaspoon saffron ½ teaspoon ascorbic acid (optional) ½ cup finely diced beets 1 tablespoon pectin
1. Fill two deep pots with water,
and bring to a boil. Cut oranges in half, and juice, reserving juice. Remove and discard the flesh from each orange, leaving the skin and pith intact. Slice orange peels into thin strips.
2. In a saucepan, combine orange
juice with 3 cups sugar and 3 cups water. Boil for 7 minutes, then remove from heat, and set aside. 3. Using a chinois, blanch the orange peels for 2 to 3 minutes in the first pot of boiling water. Repeat in the second pot of boiling water, draining the peels after blanching (this helps remove some of the bitterness in the pith). 4. Add peels to the pan of sugar syrup. Cook on low heat until the pith becomes translucent. Remove, and set aside to cool. 5. In a saucepan, combine honey, saffron, and ascorbic acid (optional) with 3 cups sugar and 1 cup water, and bring to a boil. Add 4 ¼ ounces of candied orange peels, reduce heat to low, and cook for 10 minutes. Remove from heat, stir in beets, then cool for 10 minutes. Whisk in pectin until there are no lumps. Pour into desired container, and let cool until set, preferably overnight.
epiclifemag.com for more beet recipes
38 epic life winter 2013/14
F1_beets_GC.indd 38
O
nce forsaken as odious salad-bar fare, beets are making a big comeback in dishes at some of the most established eateries in Vail, Beaver Creek, and beyond. “This recipe was actually created for our dessert menu,” says Kelly Liken of the esteemed Restaurant Kelly Liken in Vail. “We served it with olive oil cake and ice cream, but it makes a great condiment for roasted poultry, too, and it’s absolutely delicious on a scone.”
Other beets not to miss: Keystone Ranch’s Hudson Valley foie gras torchon, laced with red beet gelée and Minus 8 vinegar and festooned with pickled yellow beets, shaved radish, and mâche rosettes; roasted beet sliders with herbed goat cheese, arugula, and fresh and pickled onions at Park & Main in Breckenridge; and sea salt–roasted red beet tartare with goat cheese béchamel and herb salad at Mirabelle in Beaver Creek.
photography by jody horton
8/29/13 8:55 AM
