I had some yuzu juice that I had to use up and I thought it would go well with beets so I made infused red beets and marinated chioggia (candy stripe) beets with yuzu, honey, and ginger. This flavor goes pretty well with melon sweet basil and pistachios. You can add any greens that you have to go with it. I made a Chinese Mustard deviled eggs to go with it. I didn’t add that recipe because I only added Chinese Mustard to the egg yolks and nothing else. The egg whites were seasoned with furikake and the yolk part was deviled with togarashi seasoning.

Ingredients for around 4 servings

1 lb red beets – peeled and cut in slices

1 chioggia beet – peeled and thinly sliced across the beet

1 cup + 3 Tablespoons yuzu juice separated

1/4 cup + 1 Tablespoon honey separated

4 Tablespoons + 2 Tablespoons rice wine vinegar separated

1/2 teaspoon + 1/4 teaspoon ground ginger separated

1/4 teaspoon + pinch ground white pepper separated

1/2 teaspoon + 1/4 teaspoon Red Boat Salt separated

1/2 a small sweet melon of any sort. Make melon balls

1/4 cup torn basil

2 oz salted roasted pistachios – lightly crushed

Directions

Preheat oven to 400 degrees F

Mix together the marinate for the chioggia (candy stripe) beets. In a small bowl mix together the 3 Tablespoons yuzu juice, 2 Tablespoons rice wine vinegar, 1 Tablespoon honey, 1/4 teaspoon ground ginger, 1/4 teaspoon Red Boat salt, and a pinch of white pepper. Mix well and add this and the thinly sliced chioggia beets to a quart size ziplock bag to marinate in the refrigerator.

Place red beet slices in a mostly single layer in a pan or baking dish.

In a bowl mix together the remaining yuzu juice, honey, vinegar, ginger, pepper, and salt. Pour this over the beets and cover the pan or dish. Place this in the oven on a middle rack till beets are tender (around an hour). You can serve the beets either warm or chilled with the marinated beets, melon balls, basil and pistachios. Add a few greens if you like.

SERVE.

Enjoy!