Beet, Lemon, and Ginger Marmalade
A real color-flavor zinger; this marmalade is bound to enhance your relationship with beets forever; even if it was good to begin with. Serve it with any savory dish. To cook the beets, boil them in their skins until fork-tender. Drain and cool them, and they will then peel easily under cold running water. You can also roast the beets (see Notes). See the note about lemon zest below.
NotesRemove the lemon zest before juicing the lemon. It’s easiest to strip the zest with a vegetable peeler and then chop it on a cutting board with a sharp knife.
Consider roasting the beets for this recipe instead of boiling them. It doesn’t take much longer, requires very little work, and is well worth the slight effort. The dry, high heat of the roasting process causes the beets to cook from their own inner moisture, intensifying their flavor and enhancing their natural, rich sweetness Here’s how to do it:
Preheat the oven to 400°F Us small or medium-sized beets, 1 to 2 inches in diameter. Trim the greens but leave on the stems. Place the beets in a small pan (I use a ple pan) with a splash of water, and cover loosely with foil. Roast for 35 to 45 minutes—or possibly longer. The beets are done when a fork slides in easily. Cool to room temperature, and then rub off the skins.
Preparation Time10 min
Preparation Time - Text10 minutes (once the beets are cooked)
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturespiced, sweet, tangy, tart
Type of DishCondiments
- 1 pound cooked beets
- ½ teaspoon salt
- 5 tablespoons fresh lemon juice
- 2 tablespoons light honey
- 2 to 3 tablespoons chopped lemon zest
- 1/3 cup minced crystallized ginger
Peel and coarsely grate—or mince—the beets, and transfer to a medium-sized bowl.
Add the remaining ingredients and mix thoroughly. Transfer to a tightly capped jar. Cover and refrigerate for up to 3 weeks. Serve cold.
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