Recipe
Preparation
The beets are thoroughly washed, cleaned, peeled, and cut into thin pieces. The prepared beets are placed into a boiling vessel, and water is added until it reaches just below half the level of the beets. They are then left to boil.
Once softened, the beets are pressed, and the extracted juice is filtered several times and left to settle. After the sediment settles at the bottom, the clarified juice is filtered again and transferred to the molasses machine.
After approximately 4–5 hours, the beet molasses is removed from the machine, filled into glass jars, and vacuum-sealed manually.
The beet molasses produced in Polatlı has a naturally fluid consistency.