Red Gold White And Candy Striped Beets With Beet Juice Reduction Food

RED, GOLD, WHITE, AND CANDY-STRIPED BEETS WITH BEET JUICE REDUCTION

Steps:

• Put the beet juice in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer for about 25 minutes or until the juice is reduced to a syrup. Remove from the heat.
• Strain the reduction through a chinois or fine-mesh sieve into a small bowl. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F. Lay out a large piece of aluminum foil. Make a 1/2-inch thick bed of kosher salt on a jellyroll pan.
• Rinse and dry the beets. Remove all but 1 inch of the stems (leaving the roots and part of the stems prevents the beets from bleeding). Coat the beets with 1 tablespoon of the olive oil and place them on the jelly-roll pan. Wrap the beets with the foil to form a package and set it on the bed of salt.
• Roast the beets for 30 to 40 minutes or until tender. To test for tenderness, insert a skewer or paring knife into 1 of the beets. If the skewer meets with no resistance, the beets are done.
• When the beets are cool enough to handle, cut off the roots and stems. If you wish, keep the stems on a few beets for presentation. Slip the skins off the beets with your fingers.
• Cut the beets into quarters and put them in a medium-sized bowl. Toss with the remaining olive oil and season, to taste, with salt and pepper.
• To serve, place a few assorted beet quarters inside a small cup, positioning the ones with stems near the top. Drizzle with the red beet juice reduction and garnish with thyme leaves. Repeat to make 5 more servings.

BEET JUICE SAUCE

Steps:

• In a saucepan, bring beet juice to a boil and reduce 50 percent. Remove from heat and whisk in oil in a slow stream. Whisk in the lemon juice and season with salt and pepper.