Balsamic Toffee Beets with Spicy Pumpkin Seed Praline
Use baby beets to make this take on a mini ‘toffee apple’, sweet crunchy and delicious.
- Yields: 24 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 45 mins
Balsamic Toffee Beets
24 baby beets
160 g icing sugar
2 Tbsp (30 ml) water
2 Tbsp (30 ml) balsamic vinegar
Pumpkin Seed Brittle
50 g castor sugar
40 g pumpkin seeds
black sea salt
twigs, cleaned and cut to size
Place the beets in a saucepan of water and bring up to a boil. Continue to boil until the beets are tender, approximately 30 minutes.
Place the icing sugar, water and balsamic vinegar into a separate saucepan over medium heat. Allow the sugar to slowly melt. Stir until the mixture reaches a caramel consistency. Once it is a dark colour, insert a twig into each beet (make a small incision first) and dip each one into the caramel. Allow it to harden.
Grease a baking tray lightly with oil.
Place the sugar in a non-stick frying pan and place over low heat. The sugar will heat and start to caramelise. Remove from the heat, add the seeds and stir to coat. Watch out for popping seeds as you stir.
As soon as the seeds are coated, pour the mixture onto a sheet of baking paper and spread it as thinly as possible with the back of a metal spoon. Set aside to cool and harden. Once hardened crack carefully into smallish pieces.
Serve the skewered beets with a shard of brittle and a sprinkling of black sea salt.