Roasted Beet Marshmallow Recipe

Preheat oven to 400°F (200°C). Wrap whole beets in foil and roast until tender, about 45–60 minutes depending on size. Let cool slightly, then peel and trim. Alternatively use already roasted beets.

Place peeled roasted beets in a blender or food processor with 1 tablespoon water. Add 1 cup granulated sugar, 1 teaspoon lemon juice and 1 teaspoon vanilla extract. Puree until very smooth. Strain through a fine mesh sieve into a small saucepan to remove fibrous bits; you should end up with about 1 cup smooth beet purée.

Place saucepan with beet purée over low heat and simmer gently for 2–3 minutes to meld flavors and dissolve sugar. Set aside and keep warm; you want it fluid but not hot when folded into marshmallow.

Prepare a 9x9-inch (or similar) square pan by lining with parchment paper leaving an overhang on two sides. Lightly oil the paper.

In a small bowl, sprinkle 3 tablespoons powdered gelatin evenly over 1 cup cold water (for blooming) and let sit 5–10 minutes to bloom.

In a medium saucepan, combine 1 cup granulated sugar (for syrup), 1 cup cold water (for syrup) and 1 tablespoon light corn syrup. Stir to combine, then clip a candy thermometer to the pan and bring to a boil over medium-high heat without stirring. If crystals form on the sides, brush them down with a wet pastry brush.

Cook the sugar syrup to 240°F (115°C), the soft-ball stage, about 8–10 minutes. Remove from heat immediately when it reaches temperature.

While syrup is cooking, pour the bloomed gelatin into the bowl of a stand mixer fitted with the whisk attachment.

With the mixer on low, slowly pour the hot sugar syrup down the side of the bowl into the gelatin. Increase speed to high and whip until mixture is glossy, tripled in volume, and forms stiff, marshmallowy peaks—about 8–12 minutes. Add 1 teaspoon fine sea salt in the last minute.

Reduce mixer to low and add the prepared warm beet purée in a slow steady stream, scraping down the sides as needed. Whip on medium-high until color is uniform and mixture holds very soft firm peaks, about 1–2 minutes more. Taste and add more vanilla (up to 1/2 tsp) or lemon if desired.

Prepare coating

In a small bowl whisk together 1 cup confectioners' sugar and 1 tablespoon cornstarch. If desired, stir in 1 teaspoon beet powder to intensify pink color.

Spoon the marshmallow mixture into the prepared pan, smoothing the top with a wet spatula (dip spatula in water and shake off). Tap pan lightly to remove large air pockets.

Let marshmallow set uncovered at room temperature for at least 4 hours or preferably overnight until firm to the touch.

When set, dust the top lightly with some of the confectioners' sugar mixture. Use the parchment overhang to lift the marshmallow block from the pan onto a cutting board dusted with the sugar-cornstarch mix.

Using a sharp knife or pizza wheel dusted with the sugar mix, cut into 1-inch squares. Toss each piece in the remaining sugar-cornstarch mixture to fully coat and prevent sticking.

If desired, drizzle melted white chocolate over the marshmallows: place 2 tablespoons white chocolate in a small microwave-safe bowl, heat in 10–15 second bursts stirring until smooth, then spoon or pipe thin ribbons over cooled marshmallows. Allow chocolate to set.

Store marshmallows in an airtight container with layers separated by parchment at room temperature for up to 1 week.