Lately, I have been dreaming of making quince paste… and then eating it with cheese, a very popular combination in South America, Spain, and Portugal. Quince paste and Havarti cheese was my favorite sandwich to bring to school growing up, much like a PB&J.
Here in Houston, when I see quince at the store, it is always from California, and since I like to use local veggies I decided to venture out and make beet paste. This year’s local beets are delicious, big, sweet and plentiful.
For this recipe, I partnered with Whole Foods and Tidbits Houston, but the recipe and story are mines like always 🙂
The color of the beet paste is vibrant and striking and the flavor velvety, not too sweet and perfect with a mild cheddar or goat cheese. I bought the 365 Everyday Value®Whole Foods for both varieties and were delicious. I hope you try this variation on a truly South American classic.
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- 500 grams of peeled and diced beets(3 large beets), I like buying the ones with the leaves still attached since you know they are fresh.
- 2 1/2 cup water
- 200 grams of sugar
- 2 tablespoons lemon juice
- 14 grams of unflavored gelatin (2 envelopes)
- to serve: recommended 365 Everyday Value® Medium Cheddar, Goat Cheese and Cracked Wheat Crackers.
- In a medium saucepan place the beets and water. Cook over medium-high heat until it boils. Reduce heat to medium and cook for 20 minutes more or until soft.
Remove the beets with a slotted spoon to a plate. Grind in a food processor or blender.
- Add sugar to the pan and stir until dissolved on the water left from the cooking. Add the lemon juice.
- Return pureed beets into the pot (if you have a hand blender you can make the puree into the same pot). Cook over medium heat until it begins to boil vigorously.
- Cook for 10 minutes stirring. Use an oven mitten to protect yourself. Remove from heat and sprinkle the gelatin, stir until completely dissolved.
- Pour into a bowl.
- Refrigerate at least 4 hours u overnight. Keep refrigerated for up to 1 month.
- Serve with cheeses and crackers.