On the Menu: Roasted Beets and Apples with Caraway Cider Reduction (Recipe)
A dish courtesy of Chef Jodi Cummings of Glynwood Farm in Cold Spring
“As a Hudson Valley native growing up surrounded by orchards, apples are near and dear to my heart,” says Jodi Cummings, executive chef at idyllic Glynwood Farm, just outside of Cold Spring. “I love biting into a local apple and getting that unique combination of tartness and sweetness, coupled with the terroir of the land. In my cooking, I tend to use apples in both salads and savory dishes” (like this recipe, which she recently whipped up for the farm’s annual gala).
Roasted Beets & Apples with Caraway Cider Reduction
- 2 lbs beets, scrubbed and cut in half
- ¼ cup olive oil
- 1 Tbs salt
- 1 Tbs pepper
- 1 lb apples, peeled and cut into medium dice (use a firm variety, such as Honeycrisp or Granny Smith)
- 2 Tbs shallots, minced
- 1 Tbs caraway seeds, toasted and ground
- 1 tsp cumin
- 3 cups hard cider
- Preheat oven 400°F. Toss beets generously with olive oil, salt and pepper. Place on parchment-lined sheet tray
- Roast beets for 45 minutes, until tender (pierce with knife to check). Let beets cool, and trim skin with paring knife. Cut beets into jewel-like shapes
- Sauté shallots until lightly brown and toss in apples. Let cool and keep separate
- Combine caraway, cumin, and hard cider and bring to a boil. Reduce heat slightly and allow liquid to reduce by half
- Toss roasted beets with apples and cider reduction
- Serve warm or at room temperature
If you go...
Tues. & Fri. 3-6:30 p.m., Sat. 9 a.m.-12:30 p.m.
362 Glynwood Rd., Cold Spring