We were looking to get the textural benefits of the tastiest beet ever in an expedited time. Our previous model had us using a dehydrator to remove moisture and concentrate flavor in the beet. I wondered if we could speed up the drying process and perhaps amplify the beet flavor by roasting the beets further. It turns out the idea works. First, we steamed gigantic beets until they were tender, about an hour. We peeled the beets and cut them in half. We put the beet halves onto a wire rack and roasted the beets for 2 more hours at 300°F. The beets shriveled, caramelized, and exuded sugary syrup. After roasting, we wrapped the beets in plastic wrap to steam and cool. We removed the beets from the plastic. We grilled them and brushed them with a vegetable-centric lacquer. After pulling them from the grill, we let them rest and finally sliced them. They were rich, concentrated, and slightly chewy. They were a delicious evolution from our prior work.
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