Baby beets with ginger
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Baby beets, peel and trim |
| 1 | each | Sprig fresh Italian parsley |
| 1 | each | Sprig fresh thyme regular or lemon thyme |
| 3 | eaches | 2\" strips orange peel |
| ¼ | cup | Plus (see next ingredient) |
| 1 | teaspoon | Red wine vinegar |
| ¼ | cup | Sugar |
| 3 | tablespoons | Coarsley chpd. crystallized ginger |
| Salt and pepper to taste | ||
| 2 | cups | Water |
Directions
Cut larger beets in half, so all are of uniform size. Tie the thyme, parsley, and orange peel together witha string or in a piece of cheesecloth to make a bouquet garni. In a medium sized saucepan, p;ace the beets, 2 cups water, ¼ 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.
Per serving: 128 calories, 32g carb., 2g protein, 0mg chol., .2g/1% fat
Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw Submitted By CAROLYN SHAW On 09-29-94