The Lake House on Canandaigua is home to Rose Tavern, a delicious and locally-sourced restaurant in Ontario County. Their menu is composed of seasonally curated New American dishes that always deliver a burst of flavor. As we transition out of the winter season, we wanted to give one final shout out to a delicious winter dish created by the Rose Tavern culinary team: The Beet Salad.
Thank you so much to the Rose Tavern team for providing us this recipe!
Braised Beets:
Red Beats 8.0 lbs. (wt.)
Lemons 1 (cut into wheels)
Thyme 4 sprigs
Whole Cloves 2 grams
Whole All-Spice 3 grams
Pink Peppercorns 6 grams
Tart or Sweet Cherries 12.0 oz. (wt.)
Orange Juice 3 cups
Water 3 cups
Corn Syrup 1.5 cups
Directions:
1. rinse, and cut off beets
2. put beets and the rest of the ingredients into 400 hotel pan (a 12 x 20 in., 4 in. deep stainless steel pan)
3. put parchment paper on top of beets, so it is flush against them
4. wrap the top of the pan tight with plastic wrap, then a double layer of aluminum foil
5. cook at 225* F (heat), medium fan speed, for 1 hour and 30 minutes, or until beets are tender
6. let beets cool, then peel and dice them into medium sized chunks for storage
Optional: 7. reserve braising liquid for reducing; take reserved braising liquid and in a pan, slowly reduce down to a syrup consistency to be lathered on beets when served
Serve beets with apricots, parmesan pebbles, and top with microgreens
Prep time: Yield: Shelf Life:
Roughly 4 hours Beets- 7.0 lbs. (wt) 1.5 weeks
reduction- 3 cups
