Baby Beets with Ginger


Oh Deer

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.

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