Courtesy of Chef Deane Bussiere
Vanilla-Infused Golden Beets
1 large bunch of golden beets (about four large – red beets okay)
large pot of water
2 Rain’s Choice pure Vanilla Beans, split lengthwise
Trim the tops and bottoms off the beets, then scrub well under cold, running water.
Place beets in a large pot with cold water and 2 vanilla beans. Bring water to a boil, then turn down to a simmer.
Simmer beets approximately 1 hour or until beets are soft. Remove beets from water with a slotted spoon, and cool briefly under cold water. Save cooking liquid.
Reduce cooking liquid with vanilla beans until there is a little less than 1 cup left.
While liquid is reducing, peel beets and slice or dice.
When the cooking liquid is reduced, remove vanilla beans and pour liquid over beets. This dish may be served hot or cold.