28 Apr Roasted Beet Lollipops
Posted at 20:08h in Main Course, Recipes, Sides, Snacks, Starters, Vegan Recipes, Vegetarian Recipes 0 Comments
Roasted Beet Lollipops
I owe the inspiration for this recipe to an amazing woman I met in the airport a few months ago. We got talking about food, and when I mentioned my specialty was Vegetarian Comfort Food, she immediately spoke to me of a restaurant somewhere in her travels where she had Roasted Beet Lollipops. It blew my mind and I filed it away in my idea box for the perfect moment. When I needed to come up with an easy, quick, and fun recipe for a tapas class I taught last week the lollipops immediately shot to the top of my list. Incredibly simple, just make a quick infused honey to coat your roasted beets, stick in a skewer and roll in nuts and you're done! Feel free to play with using different kinds of nuts and different flavored honey infusions. When it appears on my next dinner party menu, I'll try with candied walnuts, thyme infused honey, and creamy goat cheese thrown in the mix!
- 4 Roasted Baby Beets
- ½ Cup Honey
- 1 inch section of Lemon Rind
- Pinch of Sea Salt
- ¼ Cup Mint Leaves, Finely Chopped
- ½ Cup of Finely Ground Toasted Walnuts (a food processor or spice grinder works well)
- 8 Lollipop Sticks or Skewers
- Preheat your oven to 400 degrees (ideal temp, but if you need to throw them in with something else your cooking the beets will do fine- just adjust your cooking time: more heat, less time; less heat, more time.) Trim your beets close to the stem but leaving a bit so you don’t open the beet. Reserve the greens for another use. Scrub any dirt off of your beets and rinse. Wrap beets individually in a couple even layers of tin foil, sealing the foil to avoid beet juice leaking everywhere and making your oven look like a murder scene. Make your foil rings. Roll a piece of foil into a tube, then coil into a ring slightly smaller than your beet so your beet will sit above the pan. Cut excess and use for another ring, twist ends to seal the circle. Roast for about 20-25 minutes, depending on the size of your beets (smaller the beet, faster the roast). They are done when a fork easily slides into the center they are cooked. (If the inside seems deflated they are overdone).
- When done, remove the beets from the oven, unwrap, and let cool until they don’t burn your hands when handling. Using a paper towel, gently rub off the skins.
- Slice beets parallel to the stem, discarding stem and tip ends. You will get about 2 slices.
- In a sauté pan, warm honey, mint, and lemon rind. Cook over medium heat until bubbly, reduce heat to low and cook for about 1 minute. Add beet slices and toss to coat. Remove from heat.
- Carefully insert the lollipop stick into the beet, and roll the beet in walnut dust. Sprinkle with salt. Let cool in the fridge until honey hardens a bit, and serve arranged on a platter or stick side down in a glass.
- Use a mix of Chioggia (candy striped), Red, and Golden Beets for a stunning variety!
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