Ginger-Orange Beets
Recipe: #16975
January 23, 2015
Categories: Side Dishes, Beet, Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Fresh beets and orange juice together for a sweet side dish that’s a great for getting kids to eat their vegetables. This beet dish is yummy! The beets are pre-roasting in the oven first"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (297.3 g)
- Calories 273.6
- Total Fat - 6.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 226.7 mg
- Total Carbohydrate - 52.9 g
- Dietary Fiber - 4.8 g
- Sugars - 44.4 g
- Protein - 4.1 g
- Calcium - 42.6 mg
- Iron - 2.1 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees
Step 2
Rinse the beets well, and trim the stems and roots, leaving about an inch of each. Wrap the beets individually in aluminum foil. Place the foil-wrapped beets on a baking sheet and roast until tender, about 1 hour. Remove from oven and set aside until cool enough to handle.
Step 3
Unwrap the beets and slip the skins off. (Wear rubber gloves to prevent your hands from being stained.) Cover and store in the refrigerator until ready to use.
Step 4
Cut the beets into about 1/4-inch dice (about 4 cups)place in serving dish and set aside.
Step 5
In a heavy saucepan over medium heat, whisk together the sugar, crystallized ginger, vinegar, orange juice, cornstarch, salt and pepper. Bring to a boil, whisking constantly until the mixture is clear and thickened, about 4-5 minutes. Whisk in the butter and zest, and cook just until butter is melted.
Step 6
Remove the pan from the heat, and pour the sauce over the beets. Toss gently, and let cool completely before serving.
Tips
No special items needed.
0 Reviews
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