Best Beet Wine Recipes

BEET WINE

Steps:

• Pare and quarter beets.
• Boil in water till tender.
• LET STAND 24 HOURS.
• Remove beets.
• Add enough water to make one full gallon of liquid.
• Add sugar and pepper.
• Boil 10 minutes.
• Strain through cloth into clay crock.
• Spread yeast on a slice of bread which has been thoroughly dried in the oven.
• Place in lukewarm liquid.
• Let ferment 10 days.
• Bottle.
• Do not cork tightly.

ROASTED POTATO AND BEET SALAD WITH RED WINE VINAIGRETTE

Steps:

• Heat oven to 400 degrees F.
• Toss diced potatoes with 3 tablespoons of olive oil and garlic. Salt generously and sprinkle with rosemary.
• Arrange in a single layer on a rimmed cookie sheet and roast about 15-20 minutes.
• Meanwhile, toss diced beets with remaining 3 tablespoons olive oil and onion, salt generously.
• Arrange in a single layer on a rimmed cookie sheet and put in oven with potatoes until potatoes begin to brown.
• While potatoes and beets are finishing in the oven, mix together vinaigrette: vinegar, mustard, 1/3 cup olive oil, salt and pepper.
• Remove potatoes and beets from pan and add 'pan drippings' to vinaigrette.
• Drizzle warm potatoes and beets with vinaigrette and either arrange veggies side-by-side on a platter (to minimize the color bleed) or for a more casual meal, gently toss them together in the same serving dish.

BRAISED LOBSTER WITH GRILLED ASPARAGUS, POTATO HASH, WHITE WINE BEET CREAM, AND TEQUILA LIME RELISH

Steps:

• To prepare the relish, combine all of the ingredients in a large bowl, mix well, and let stand for 2 hours before serving.
• To make the beet cream, combine the beet juice, heavy cream, and white wine and mix well. Season with salt and pepper.
• Preheat oven to 375 degrees F.
• Blanch the cubed potatoes in boiling water, and set aside. Par-boil the lobster tails for 6 minutes in the shells, and then shock them in ice water. Remove the tails from the shells, cube, and set aside.
• Using a large pan, place the cubed lobster with lemon juice, 1 tablespoon butter, salt and pepper, and place in the oven until cooked to medium, or approximately 5 minutes.
• Saute the zucchini, asparagus, and leeks, until just tender, about 5 minutes, and add them to the potatoes. At the last moment add the tomatoes and spinach, just to heat through and wilt. Finish off with 1 teaspoon of butter and season with salt and pepper.
• To serve, place the potato mixture in the center of each of 4 plates and top with the cubed lobster tail. Drizzle the white wine beet cream around the plates and add the tequila relish to the sides of the lobster.

MA'S CAN'T "BEET" OUR HERRING IN WINE SAUCE SALAD

Steps:

• Combine all ingredients in dish.
• Chill for 1 hour.