Ingredients
- 1 pound beets (about 4 medium)
- 1 pound carrots (peeled and sliced)
- 2 tablespoons fresh grated ginger root
- 1/2 cup light brown sugar
- 1/4 cup cider vinegar
- 1 orange, whole (grated and juice of large 7 1/4 ounce orange, about 1/2 cup) juice)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground mace (or nutmeg)
How to Make
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Step 1: Wash the beets well and cut off the leaves, leaving an inch or so of stem. (reserve beet greens for another use-good steamed with vinegar drizzled on).
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Step 2: Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water.
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Step 3: When cool enough to handle, slip off the skins. Cut the beets into slices or chunks.
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Step 4: Peel and cut the carrots into slices or chunks, roughly the same size as cut beets.
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Step 5: Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain.
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Step 6: Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan large enough to hold beets and carrots, and bring the mixture to a simmer. Cook until thickened.
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Step 7: Put beets and carrots in the pan and simmer in the sauce for about 5 minutes.
We hope you enjoy this recipe!
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