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RECIPE: Beet Marmalade

Talk about memorable fall foods: This beet marmalade recipe from our colleague Hannah Kaminsky of Bittersweet Blog is an eye-opener.

With its beautiful color and rich flavor, it’s a condiment that goes well:

  • As a spread with bread or crackers
  • On a cream cheese brick or goat cheese log
  • With grilled and roasted meats and poultry
  • Mixed into a dip with yogurt or sour cream
  •  
    The flavor is earthy yet sweet and zesty, with layers of flavor from the caramelized onions, orange zest and maple syrup. It may well convert beet haters to beet lovers.

    If you like to make food gifts, add this one to your repertoire.

    While the recipe specifies red beets for a ruby-color marmalade—a color that’s ideal for Thanksgiving, Christmas and Valentine’s Day—you can also make it with orange beets as a change of pace.

    You can make canapés, or put out the ingredients and let people assemble their own.
     
    RECIPE: BEET MARMALADE

    Ingredients For About 2 Cups

  • 4 medium red beets
  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 1 large orange, zested and juiced
  • 2 tablespoons 100% Grade B maple syrup*
  • 1/2 teaspoon salt
  •  
    For Serving

  • Crackers or crostini (toasted baguette slices)
  • Goat cheese log, sliced in fairly thin (i.e. not thick) circles
  • Boston lettuce or baby greens
  • ________________
    *Grade B is the darkest and most flavorful maple syrup. Here are the four grades of maple syrup. You can substitute what you have, as long as it’s 100% real maple syrup.
     
    Preparation

    1. PREHEAT the oven to 400°F. Wrap the beets completely in aluminum foil and roast for about an hour, or until fork tender. Let cool before peeling. The skins should just rub right off with a bit of pressure.

    Meanwhile…

      Beet Marmalade & Goat Cheese Recipe

    Fresh Red Beets

    Orange Beets
    [1] Beet marmalade on a cracker with goat cheese (photo by Hannah Kaminsky). [2] Red and [3] orange beets (photos courtesy Good Eggs | SF).

     
    2. HEAT the oil in a medium skillet over medium-low heat and add the sliced onion. Cook gently, stirring frequently for 30 to 40 minutes, until deeply caramelized and almost silky in texture. Add the orange juice halfway through, and reduce the heat if necessary to prevent burning.

    3. ROUGHLY CHOP the cooked beets and place them in a food processor along with the caramelized onions. Add the orange juice and zest, maple syrup and and salt. Lightly pulse all of the ingredients together until broken down and thoroughly combined but still quite chunky.

    4. SERVE warm or chilled.
     
    WHAT’S THE DIFFERENCE BETWEEN JAM, PRESERVES & MARMALADE?

    Check out our “spread sheet”: a glossary of the different types of bread spreads and fruit condiments.
      




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