Monday, 28 January 2013

Ginger-Orange Beets

Here is a simple and tasty way to dress up beets. The sauce is just enough to coat them, so don't expect them to be particularly juicy. I used blood oranges, which are in season at the moment and which go very well with beets. However, any other medium-sized eating oranges would work as well. 

4 to 6 servings
20 minutes prep time plus 40 minutes to pre-cook the beets

Ginger-Orange Beets

500 grams (1 pound; 4 medium) beets
the finely grated zest of 1 orange
the juice of 1 orange
2 teaspoons finely grated fresh ginger
1/2 teaspoon cornstarch or arrowroot
1 tablespoon unsalted butter
2 oranges

Wash the beets, and put them in a pot with water to cover. Bring to a boil and boil them for 40 minutes, until tender. Let cool, at least enough to handle, and peel them. Cut them into bite-sized slices and put them back into the (rinsed out) pot.

Mix the orange zest, orange juice, grated ginger, cornstarch or arrowroot together. Add this to the beets, with the butter, and bring to a simmer, stirring regularly.

While the beets heat, peel the oranges and cut them in half along the equator. Pull apart the segments and add them to the beets.

When the beets are hot through and the sauce has thickened and coated them, they are ready to serve.

Last year at this time I made Irish Potato Scones.

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