RECIPE DETAILS
Item ID: FS109
Serving Description: 1/4 Cup (2oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS109
Serving Description: 1/4 Cup (2oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yields:
Beets: 73%
1. Wash, trim ends of beets, and sort beets to similar size.
Preparation
1. Steam beets in 6″ deep perforated pans for 1 hour or until beets can be pierced easily with thin knife or stem thermometer.
Note: Alternatively, beets can be steamed on a stove top in pot or covered hotel pan in an oven with water and a cover in the oven.
2. Peel the beets after steaming. Most of the skin will just slip off. Others may need to be peeled.
3. Using a large slicer blade on RoboCoupe, slice cooked beets.
4. Combine in a sauce pan honey, sugar, and balsamic vinegar.
5. Cook to reduce sauce mixture (approximately 65% reduction) - It will thicken and become increasingly sweet.
6. Put 9 lb cooked beets per hotel pan.
7. Add 12 fl oz sauce reduction to each pan.
8. Hold on hot line for service or cool and store if preparing ahead of time.
Serving
1. If serving pre-prepped beets: Heat the beets covered in convection oven until internal temperature reaches 160 degrees.
Serving = 1/4 cup (2oz.)
There are approximately 72 servings per hotel pan.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 0 | Calories: 39.9 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 0% | |
| Red Orange: 0 | Grains: 0 | Sodium: 51.83 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.25 | |||
| Additional: 0 |
