Beet Water is pretty easy to make. Boil beets. Remove beets. Beet water is born. Why throw away something so full of flavor and color?
In the restaurant, we used to add it to our beef bourguignon. If you’re into pink food, make beet water risotto or boil pasta in it.
We’ve made a garnishing salt with beet water. It loses its flavor after a while and the color will darken over a few months time. It’s stunning on grilled meat, tofu and artichokes.
Time: We stopped keeping track
QUICK LINKS TO OTHER RECIPES
Beet & Spinach Salad
The salt to beet water ratio is one to one.
Make slurry and then lay it out in a glass baking pan (or any nonreactive pan) to dehydrate the salt into a paste.
Stir the paste with a fork daily to break up the crystals – much like you would do to make a granita.
The more you stir the slurry the finer the crystals will be.
Don’t leave the beet salt in the sun, it will fade the color. The slurry will dry into salt crystals over a period of 3 to 10 days depending on temperature, humidity and airflow.
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
If you use beet water in a stew, you may want to stick a post it that says, “Dude, you’re not dying, you’ve had beets” in the bathroom. It really helps lessen the panic time.