Candied Beets

  • Plastic Gloves
  • 2 Fresh Beets
  • 2 Cups Sugar
  • 1 Cup Water
  • 1 Tsp Thyme
  • 1/2 Tsp Parsley
  • 1/2 Tsp Rosemary


Cooking the Candied Beets

First, remove the green tops of the beets by slicing off the very tops of the beets. Next, wash the beets very well under cool water. Wearing gloves to avoid staining your hands, peel the beets with a vegetable peeler. Cube the beats into 3/4 inch chunks. Place the beets in a steamer and cook for approximately 20 minutes, or until you can easily cut through the beet with a butter knife. In a medium saucepan, combine 1 cup water, 1 cup sugar, and the herbs. Bring the mixture to a boil over medium high heat. Add the beets to the liquid, then immediately remove the pot from the heat. Allow the beets to rest in the liquid for 3 minutes. Remove the beets from the liquid, and place them in a small mixing bowl. Toss the beets with 1/2 cup of sugar. Allow the beets to dry and then they are ready to serve. To use these beets as hors d’oeuvres, you can skewer them alone, or add another candied fruit along with them.


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