And The Beet Goes On Recipe

Name: And The Beet Goes On
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound 2 ounces dark chocolate; 9 ounces butter; 1/4 cup corn syrup; 5 eggs; 1 tablespoon vanilla extract; 3 cups sugar; 1 cup all-purpose flour; 1/4 cup almond meal; 1/2 teaspoon salt; 1 teaspoon baking powder; 4 pounds red beets; 2 cups milk; 3 cups sugar; 12 egg yolks; 6 cups cream; 1 pound steamed sugar beets; 1/4 cup corn syrup; 1 egg white; Shiso salt, for garnish

Servings: persons

1 pound 2 ounces dark chocolate
9 ounces butter
1/4 cup corn syrup
5 eggs
1 tablespoon vanilla extract
3 cups sugar
1 cup all-purpose flour
1/4 cup almond meal
1/2 teaspoon salt
1 teaspoon baking powder
4 pounds red beets
2 cups milk
3 cups sugar
12 egg yolks
6 cups cream
1 pound steamed sugar beets
1/4 cup corn syrup
1 egg white
Shiso salt, for garnish

1
Preheat oven to 350 degrees F.
2
Combine the chocolate, butter and corn syrup and melt over a double boiler.
3
In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients.
4
Mix together and spread onto a greased 1/2 sheet pan.
5
Bake in oven for 30 minutes.
6
Beet ice cream:
7
Wash and juice the beets.
8
Simmer the juice 2 hours, until it is reduced by 2/3.
9
In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks.
10
Add the cream and beet juice and freeze according to the ice cream machine instructions.
11
Sugar beet paper:
12
Preheat oven to 200 degrees F.
13
Rinse the beets and place in a steamer.
14
Steam until soft.
15
Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
16
Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
17
To assemble cut the torte into circles using a 3-inch circular cookie cutter.
18
Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon.
19
Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte.
20
Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.
21
A viewer, who may not be a professional cook, provided this recipe.
22
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

4860

kcal

Calories

272

Fat

536

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound 2 ounces dark chocolate, 9 ounces butter, 1/4 cup corn syrup, 5 eggs, and more.

Yes, And The Beet Goes On falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

And The Beet Goes On

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions