Created by Mikekey on May 11, 2015
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).
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.
Step 3: When cool enough to handle, slip off the skins. Cut the beets into slices or chunks.
Step 4: Peel and cut the carrots into slices or chunks, roughly the same size as cut beets.
Step 5: Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain.
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.
Step 7: Put beets and carrots in the pan and simmer in the sauce for about 5 minutes.