5 large Beets, (about 2 pounds)
1/2 cup Fresh orange juice
1 tsp Ground cumin
1 tbsp White wine vinegar
1 1/2 tbsp Honey
1 tsp Cornstarch
2 tbsp Butter
1/2 tsp Salt
1/4 cup Walnuts, toasted and chopped
1 tbsp Orange zest, finely chopped
2 tbsp Fresh parsley, chopped
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1. Preheat oven to 375 degrees.
2. Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.
3. As soon as beets are cool enough to handle, slip the skins off and cut into 1/4-inch slices.
4. In a small bowl, mix together the orange juice, cumin, vinegar, honey and cornstarch. Stir until cornstarch is well incorporated.
5. Place liquid mixture in a large, nonstick sauté pan and heat over medium-high heat. Add the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in a large, shallow bowl.
6. Mix together the walnuts, orange zest and parsley; sprinkle over the beets.
Chef's Note: You can prepare this recipe partly in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.
Copyright 1997 by Kathy Casey MC formatted 3/12/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times 3/5/97 Posted to MC-Recipe Digest V1 #512 by "Rooby" <MsRooby@sprintmail.com> on Mar 12, 1997
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