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 12fl 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 until internal temperature reaches 160 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 |
