Fresh Beets With Orange-Ginger Glaze

Step 1: Wash beets and cut off leaves just down to within 1/2" of beet, and cut off most of the long root end leaving about 1/2". Place in a small 1 quart saucepan and cover with cold water. Cover and bring to a boil, then reduce to a simmer. Let simmer for about 40-50 minutes, or until beets are tender, by testing with a fork (if you use different size beets, test often and remove smaller ones as they become tender). As they turn tender, remove from saucepan and place in ice water. The skins will be much easier to slip off. *Pour beet water through a wire-mesh strainer into a small saucepan. Then measure out 3/4 cup of the beet water and keep it. (You can discard the rest or save it in the frig for a later date or to use in a salad dressing). Pour reserved beet juice back in small saucepan along with the orange juice, sugar, white balsamic vinegar, and grated ginger root. Bring back to a boil, then to a fast simmer to reduce down.

Step 2: Cut beets into quarters.(Be careful, as beets will stain). When the juice has reduced by half, add the beets back into juice, and continue simmering till it reduces a bit more to make a nice sauce. Add tablespoon of butter and salt and pepper to taste.

Step 3: Plate the beets. Drizzle with glaze. Then break the mandarin oranges in half and place on top of beets. Then divide the crumbled feta cheese and sprinkle on top along with the chopped basil. Enjoy.