Comment: Since beets are both a winter and summer crop in Louisiana, many recipes for the vegetable have been created. This unconventional beet recipe is not only spectacular in flavor, but also makes for a beautiful presentation.
Ingredients: 8 medium beets, julienned 1 1/2 tbsps sugar 1 1/2 tbsps honey 1/2 tsp salt 1 1/2 tbsps cornstarch, dissolved in water salt and cracked black pepper to taste pinch of ginger 1/4 cup red wine vinegar
Method: In a 1-quart stockpot, place beets and cover with water by 1 inch. Bring to a rolling boil then reduce to simmer. Cook, testing frequently until beets are tender. Do not overcook. Strain and reserve 1½ cups of boiling liquid. Cool beets under cold running water then set aside. In a heavy-bottomed sauté pan, combine reserved stock, sugar, honey, salt and dissolved cornstarch. Bring to a rolling boil then reduce to simmer and allow to thicken to a light syrup consistency. Do not overcook, as beets will fall apart. Season with salt, pepper and ginger. Add vinegar. Fold in beets. Continue cooking 15-20 minutes or until beets resemble marmalade or preserves. Adjust sugar if necessary.