RECIPE DETAILS
Item ID: SI660
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: SI660
Serving Description: 1/2 Cup (4oz.)
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 on beets, and sort beets to similar size.
2. Preheat oven to 350 degrees F.
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 with water and a cover in the oven.
2. Once steamed, peel the beets. Most of skin will just slip off. Others need to be peeled.
3. Using a large slicer blade on RoboCoupe, slice cooked beets.
4. In a saucepan or skillet, combine honey, sugar, and balsamic vinegar.
5. Cook to reduce sauce mixture (approx 65% reduction). It will thicken and become increasingly sweet.
6. Put 9 lb cooked beets per hotel pan.
7. Add 12 fl oz of sauce reduction to each pan.
Note: There will be about 36 servings per hotel pan.
8. Before service, heat beets covered in 350 degree oven for about 20 minutes until internal temperature reaches 165 degrees F.
Serving
Serving = 1/2 Cup (4oz.)
Note: Serve hot
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 0 | Calories: 85.9 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 0% | |
| Red Orange: 0 | Grains: 0 | Sodium: 106.24 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.5 | |||
| Additional: 0 |
