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Fairmont Olympic's Sweet & Sour Beets

By Executive Chef Paul Shewchuk



400g honey (approximately 1 cup)
1 sprig rosemary
1 sprig thyme
3 star anise
60 coriander seeds
1 vanilla bean
100 ml sherry vinegar (approximately 1/2 cup)
80 ml olive oil (approximately 1/3 cup)
1 clove garlic
½ shallot minced

Slowly heat the honey and all the ingredients together except the oil and vinegar. Once the honey and seasonings come to a simmer, remove from the heat, and add the vinegar and oil. Pour over beets and let cook in the liquid for 24 hours.

Once the beets have been prepared, you can add them into a simple salad paired with sweet fruits, bitter greens, and savory cheeses.

Ingredients for an individual salad

1 beet each of golden, candy stripe, and purple
3 orange segments
2 oz Humboldt Fog goat cheese
8 sprigs frisee
1 fig
3 shards of Quinoa cracker
4 sprigs mint
4 fennel fronds

Click here to see Chef Paul Shewchuk's tip

November 2017

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