- 14 mins
- 14 mins
Ingredients
- 3 red or yellow beets, peeled 1 cup sugar
- 1 cup white wine vinegar
- 1 (1-inch) piece fresh ginger, sliced 1 ounce Parmesan cheese, shaved 1 to 3 cups baby arugula
- 2 tablespoons extra virgin olive oil Salt, to taste
- Freshly ground black pepper, to taste
Preparation
Step 1
1. Slice beets paper thin to 'la-inch thick with a mandolin or very sharp knife.
2. Combine sugar, vinegar, ginger, and V3 cup water in a nonreactive saucepan. Bring to a boil, reduce heat, and simmer 3 to 5 minutes. Remove ginger.
3. Add beets to vinegar mixture, and bring to a boil. Cook 30 seconds (for paper thin slices) or 3 minutes (for 'la-inch slices) or until beets are tender but still.hold their shape. Remove pan from heat; allow beets to cool to room temperature in the liquid. Drain beets, reserving liquid. Place Beets into a jar; cover with cup cooking liquid.
4. Bring remaining cooking liquid to a boil; reduce heat, and simmer 10 minutes or until mixture thickens and reduces to 1/2 cup.Do not over cook it will turn to candy. Cool; cover and chill until ready to serve.
5. Place beets on a serving platter in a
single layer.
Top with cheese and arugula. Whisk together chilled liquid, olive oil, and salt and pepper to taste. Drizzle beets with dressing to taste. Makes 8 servings.