Golden Beet and Meyer Lemon Compote
Golden Beets and Meyer Lemons make for the perfect flavor match in this super tart and delicious vegetable and citrus compote. If you do not know how to use this compote, I suggest using it as a topping for Sourdough French Toast, as the base for vinaigrette, or tossed on a Goat Cheese and Arugula salad. The possibilities are endless!
Inspiration for this dish came to me while I was preparing food at the bed and breakfast where I create and serve brunch. We had a guest who had gifted the property with beautiful Meyer Lemons and while I was looking around for how to use them, a glimpse of some vibrant golden beets caught my eye. Stewed with brown sugar, lemon juice, and a pinch of salt, the golden beets in this dish become sweet and sticky and perfect for your next breakfast sweet tooth craving. If you would like to serve them the same way they are in the picture, I served them atop a Turmeric Sourdough French Toast.
Roasted Grape Crostini
Prep: 10 Min | Cook: 25 Minutes | Servings: 8
Ingredients:
1 Pound Golden Beets, peeled and diced
2 Cups Brown Sugar
2 Cups Meyer Lemon juice
1 tsp Salt
3 Tb Meyer Lemon Zest
Directions:
In a heavy pot, stainless steel recommended, add all ingredients and stir.
Over medium high heat, bring ingredients to a boil while stirring. Once at a boil, reduce to a simmer and allow to simmer for 20 to 30 minutes until mixture has thickened and beets become soft. If liquid evaporates too quickly add water or additional lemon juice.
Allow to come to room temperature before chilling in fridge. Serve at room temperature or chilled.