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1
Heat the oven to 325F.
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2
Wrap the beet chunks up in a big sheet of aluminum foil and put on a sheet pan for easy handling.
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3
Roast for 1 to 2 hours, or until the beets are on the mushy side of tender; give them additional 30-minute intervals in the oven if they arent.
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4
Meanwhile, grate the zest from the lime; reserve.
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5
Squeeze 8g (2 teaspoons) juice from the lime and reserve.
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6
Transfer the beets to a blender and puree them.
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7
(If your blender is giving you trouble, add up to 1 tablespoon milk to help get it going.)
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8
Pass the puree through a fine-mesh strainerit should have the texture of Libbys pumpkin puree (or baby food).
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9
Measure out 120 g (1/3 cup) beet puree.
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10
Let cool.
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11
Combine the white chocolate and butter in a microwave-safe dish and gently melt them in the microwave in 15-second bursts, stirring between blasts.
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12
The result should be barely warm to the touch and totally homogenous.
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13
Transfer the chocolate mixture to a container that can accommodate an immersion blendersomething tall and narrow, like a 1-quart plastic deli container.
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14
Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender.
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15
After a minute, stream in the heavy cream, with the hand blender runningthe mixture will come together into something silky, shiny, and smooth.
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16
Blend in the beet puree, lime zest, and salt.
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17
Put the ganache in the fridge for 30 minutes to firm up.
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18
Use a spatula to fold the lime juice into the ganache (do not do this until the ganache is set, or you will break the ganache).
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19
Put the ganache back in the fridge for at least 3 hours, or, ideally, overnight.
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20
Stored in an airtight container, it will keep in the fridge for 1 week.
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21
Serve cold.
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22
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
