Baby Beets with Ginger

Discussion in 'Food and nutrition' started by Oh Deer, Dec 10, 2005.

  1. Oh Deer

    Oh Deer Guest

    Baby Beets with Ginger

    Yield: 4 Servings

    1 1/2 lb Baby beets, peeled and trimmed
    1 Sprig fresh Italian parsley
    1 Sprig fresh thyme or lemon or lemon thyme
    3 2" strips orange peel
    1/4 cup Plus 1 teaspoon Red wine vinegar
    1/4 cup Sugar
    3 Tablespoons Coarsely chopped crystallized ginger
    Salt and pepper to taste
    2 cups Water
    Cut larger beets in half, so all are of uniform size.

    Tie the thyme, parsley, and orange peel together with a string or in a
    piece of cheesecloth to make a bouquet garni.

    In a medium sized saucepan, place the beets, 2 cups water, 1/4 cup
    vinegar, sugar, bouquet garni, and ginger. Bring to a boil over high heat.
    Reduce heat and simmer until beets are tender, about 1 hour, stirring
    occasionally. Remove the bouquet garni and discard. Remove the beets with
    a slotted spoon to a serving dish, leaving the sauce in the pan. Add the
    remaining vinegar to the pan to deglaze it, scraping down the sides. Taste
    and adjust seasoning with salt and pepper. Spoon the sauce over the beets
    and serve immediately.

    Source: <>

    -- is moderated by Patricia Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.