Candied Beets by top chef Norbert Niederkofler

Name: Candied Beets
Yield: 4
Ingredients: 1 white beet; 1 red beet; 1 golden beet; 100 g sugar; 500 g acetic acid base (available online)

Candied Beets

Dessert

A sweet bite for in between meals – top chef Norbert Niederkofler reveals how to make small delicacies from beets.

Norbert Niederkofler

Ingredients (4 servings)
1		white beet
1		red beet
1		golden beet
100	g	sugar
500	g	acetic acid base (available online)

Wash and peel the beets, cut into 3cm thick slices and add to the boiling acetic acid base.
Cook for 5 minutes. Allow to cool in the liquid at room temperature.
Drain the beets and dehydrate for 5 hours in a dehydrator at 50°C until they have dried.
Sprinkle the beets with sugar and continue to dry in the dehydrator for a further 2 hours.

Norbert Niederkofler

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