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Chiogga Beets

Brandon__67713

Is there a method of preserving the strips while not serving them raw?

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crkoller

Awesome, that is a good new technique to put in the back pocket

Brandon__67713

I did and it works well.

I sliced the beets very thin and did a compression with a small amount of simple syrup. It softened the texture nicely and feels somewhere between raw and cooked.The color holds nicely if you drain after compressing and will hold for several days.

crkoller

@brandon did you ever get around to attempting this?

Brandon__67713

Thanks Chris! Will let you know how it turns out in a few weeks once I harvest my beets.

Chris_Young_80640

Oh, a few more thoughts. Vacuum compression would help soften the texture to seem less raw, and you could try infusing with a bit of Pectinex to help soften the tissue, followed by gentle heating to denature the enzyme when the texture is about right.

Chris_Young_80640

Not really one that I can think of that won't cause them to bleed, etc. But you might try dehydrating the slices, then rehydrating them in light simple syrup to help give them a more candied texture that seems less raw. This might work, but it's just a guess.