Yield: 6 Servings
|5 larges||Beets, (about 2 pounds)|
|½ cup||Fresh orange juice|
|1 teaspoon||Ground cumin|
|1 tablespoon||White wine vinegar|
|¼ cup||Walnuts, toasted and chopped|
|1 tablespoon||Orange zest, finely chopped|
|2 tablespoons||Fresh parsley, chopped|
1. Preheat oven to 375 degrees. 2. Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.
3. As soon as beets are cool enough to handle, slip the skins off and cut into ¼-inch slices.
4. In a small bowl, mix together the orange juice, cumin, vinegar, honey and cornstarch. Stir until cornstarch is well incorporated.
5. Place liquid mixture in a large, nonstick sauté pan and heat over medium-high heat. Add the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in a large, shallow bowl.
6. Mix together the walnuts, orange zest and parsley; sprinkle over the beets.
Chef's Note: You can prepare this recipe partly in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.
Copyright 1997 by Kathy Casey MC formatted 3/12/97 by MsRooby@...
Recipe by: Seattle Times ⅗/97 Posted to MC-Recipe Digest V1 #512 by "Rooby" <MsRooby@...> on Mar 12, 1997