Beet Paste

Versión en español

Lately, I have been dreaming of making quince paste… and then eating it with cheese, a very popular combination in South America, Spain, and Portugal. Quince paste and Havarti cheese was my favorite sandwich to bring to school growing up, much like a PB&J.

Here in Houston, when I see quince at the store, it is always from California, and since I like to use local veggies I decided to venture out and make beet paste. This year’s local beets are delicious, big, sweet and plentiful.

For this recipe, I partnered with Whole Foods and Tidbits Houston, but the recipe and story are mines like always 🙂

The color of the beet paste is vibrant and striking and the flavor velvety, not too sweet and perfect with a mild cheddar or goat cheese. I bought the 365 Everyday Value®Whole Foods for both varieties and were delicious. I hope you try this variation on a truly South American classic.

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Beet Paste

Ingredients:

• 500 grams of peeled and diced beets(3 large beets), I like buying the ones with the leaves still attached since you know they are fresh.
• 2 1/2 cup water
• 200 grams of sugar
• 2 tablespoons lemon juice
• 14 grams of unflavored gelatin (2 envelopes)
• to serve: recommended 365 Everyday Value® Medium Cheddar, Goat Cheese and Cracked Wheat Crackers.

Preparation:

1. In a medium saucepan place the beets and water. Cook over medium-high heat until it boils. Reduce heat to medium and cook for 20 minutes more or until soft.
   Remove the beets with a slotted spoon to a plate. Grind in a food processor or blender.
2. Add sugar to the pan and stir until dissolved on the water left from the cooking. Add the lemon juice.
3. Return pureed beets into the pot (if you have a hand blender you can make the puree into the same pot). Cook over medium heat until it begins to boil vigorously.
4. Cook for 10 minutes stirring. Use an oven mitten to protect yourself. Remove from heat and sprinkle the gelatin, stir until completely dissolved.
5. Pour into a bowl.
6. Refrigerate at least 4 hours u overnight. Keep refrigerated for up to 1 month.
7. Serve with cheeses and crackers.

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