W Deane House Ginger Beets

We love hearing about dishes you’ve enjoyed in local restaurants, and recently received the email below requesting the recipe for the Ginger Beets at Deane House:

“Good afternoon, Linda,

I hope you’re enjoying this chilly yet sunny day!

My girlfriends and I enjoyed the Deane House last night and one of my friends is in love with their Ginger Beets with the maple chili glaze and toasted sesame.

I would love it if they would share the recipe with you for publication."

Thank you, as always, Suzanne

The Ginger Beet dish has been on the menu at Deane House since 2019, and we really appreciate them generously sharing their recipe.

Thanks so much!

Deane House Ginger Beets

Serves 4

For the Maple Ginger Glaze, combine together the following, heat and reduce to 2½ cups (600 mL) then strain and cool.

2 cups (500 mL) maple syrup

6½ Tbs (100 mL) red wine vinegar

1 cup (250 mL) water

1 star anise

2½ tsp ground ginger

3 whole coriander seeds

1 bay leaf

2 cardamom pods

Pinch of chili flakes

Pinch of allspice

1 tsp tamarind

BY LINDA GARSON

For the Ginger Beets

3 - 4 large beets

To taste salt

Oil for frying

Rice flour for coating beets

Sesame seeds

Green onion, chopped for garnish

1. Steam or boil the beets for 20 minutes or until tender. Cool and peel.

2. Toss in enough maple glaze to coat, and season with salt.

3. Dehydrate whole at 90º C (195º F) for 4-6 hours (or overnight), until the beets have shrivelled and have a little bit of a chew. Cool and tear apart into large pieces.

4. Heat a fryer or a shallow frying pan of oil to 185º C (350º F).

5. Mix the beets with a couple tablespoons of maple ginger glaze, and rice flour to coat.

6. Gently drop the beets into the fryer. Fry the beets until crispy. The bubbles in the fryer oil will start off big and plentiful, and when ready, the bubbles will be small and sparse.

7. Remove the beets from the oil into a mixing bowl, gently shaking off excess oil. While they are still hot, season with salt, and add some toasted sesame seeds, and a couple tablespoons of maple ginger glaze.

8. Garnish with chopped green onions.

If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know at culinairemagazine.ca, and we’ll do our very best to track down the recipe for you! As with any home baking recipe, ovens and stove tops may vary, and dishes can be adjusted or seasoned to taste.