Beets, Apple, And Mango Recipe
Slow roasted citrus marinated beets, candied apple, mango reduction.
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Ingredients
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Produce
Method
Preparation
- 1
Roasting the Beets
Preheat your oven to 375°F (190°C). Wash the beets thoroughly and wrap them in aluminum foil. Place them on a baking sheet and roast for about 1 hour or until they are tender when pierced with a fork. Once done, let them cool before peeling and slicing them into wedges.
- 2
Citrus Marinade
In a bowl, mix the lemon juice, orange juice, lemon zest, and orange zest. Add the roasted beet wedges to the marinade and let them sit for at least 30 minutes to absorb the flavors.
- 3
Candied Apples
While the beets are marinating, peel and core the apples, then slice them into thin wedges. In a skillet over medium heat, add a little water and the apple wedges. Sprinkle with a bit of sugar and cook until the apples are just tender and slightly caramelized, about 5-7 minutes. Remove from heat and let them cool.
- 4
Mango Reduction
Peel and chop the mangoes. In a saucepan over medium heat, add the chopped mangoes and cook until soft, about 10 minutes. Use a blender or immersion blender to puree until smooth. Continue to cook the puree for another 5 minutes until it thickens slightly. Set aside to cool.
- 5
Plating the Dish
On a serving plate, arrange the marinated beet wedges, top with candied apple slices, and drizzle the mango reduction over the top. Serve immediately.
