“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, instructor Michael Stamets starts the new year with a roast — Roasted Baby Golden Beets in an Apple Cider Glaze.
’Tis the season for apples and beets.
That’s how Michael Stamets greets winter and the new year. His golden beets get heat and then get sweet in a brief cooking process.
“We take apple cider and reduce it down by about half, take two cups and reduce it down to one cup,” Stamets said. “That condenses the flavor, takes out some of the water that the apples naturally have. Then we thicken it with a little bit of arrowroot, which is a thickening agent.”
There are other thickening agents, but Stamets prefers arrowroot.
“The reason I use that one is because as soon as you add it, it thickens automatically,” he said. “Once it comes to a boil, it doesn’t continue to thicken, where cornstarch continues to thicken. You can use cornstarch, you just have to use less of it, so you can continue to thicken up as you go.”
The mix is used to marinate the beets, after they bake for about an hour. Stamets said the side dish can be served with beef or chicken.
“Beets are nice and fresh now,” he said. “You can go to the green markets and get them. I chose golden beets because I like the color a little bit more than the bright red ones — it stains a lot of things, so I don’t use the red ones.”
Roasted Baby Golden Beets in an Apple Cider Glaze
2 bunches golden baby beets
Salt, to taste
Pepper, to taste
Olive oil, as needed
2 cups apple cider
Arrowroot, as needed
Toss golden beets with salt, pepper and olive oil.
Wrap beets in foil and roast at 350 degrees for about 45 minutes to an hour.
In a pan, reduce apple cider by half. Make arrowroot slurry (equal parts arrowroot and water) and thicken apple cider a little bit.
Peel golden beets by rubbing with paper towel. Quarter beets and add to apple cider reduction. Marinate for at least 30 minutes.