The beets are steamed over a bed of aromatics (orange slices, rosemary, savory and grains of paradise) until they are cake tester tender. We then remove the skin and put the warm beets into the dehydrator for 12ish hours. The beets slowly dry and their flavors concentrate. When the beets are shriveled and tender we put them into the refrigerator for several hours to moisten back up. The end result is a tender, chewy beet full of flavor with a chewy caramel meets fudge like texture. The aromatics from the steamer blend with the flavors of the beet and the end result is the tastiest beet we have ever eaten. Now we need to begin exploring this approach with other vegetables and fruits. There is a lot of flavor out there and we just need to concentrate it.
Years Past:
January 11, 2011
January 11, 2005
