Name: Roasted Beets with Orange Cumin Glaze
Ingredients: 5 lg Beets, (about 2 pounds); 1/2 c Fresh orange juice; 1 ts Ground cumin; 1 tb White wine vinegar; 1 1/2 tb Honey; 1 ts Cornstarch; 2 tb Butter; 1/2 ts Salt; 1/4 c Walnuts, toasted and chopped; 1 tb Orange zest, finely chopped; 2 tb Fresh parsley, chopped

But how do we get [wisdom]? There are several basic prerequisites. 1. Admit our need. Solomon said, “With the humble is wisdom” (Proverbs 11:2). The humble are those who do not think more highly of themselves than they should. They are willing to admit that they do not have all the answers, that their opinions may not always be right, and that they need to know the mind of God. In other words, they have a teachable spirit. 2. Fear the Lord. The Psalmist said, “The fear of the LORD is the beginning of wisdom” (Psalm 111:10). To fear God is not to cower before Him in terror, but to bow before Him in awe, respect, and total trust in His purposes for our lives. 3. Study God’s Word. By loving God’s Word and meditating on it daily, the Psalmist discovered that he was wiser than his enemies, that he had more insight than his teachers, and more understanding than the aged (Psalm 119:97-100). 4. Pray. “But if any of you lacks wisdom, let him ask of God, who gives to all men generously and without reproach, and it will be given to him” (James 1:5). Sometimes praying for wisdom is the last thing we think to do when we face a knotty problem, a difficult decision, a pressing emergency, or an alarming crisis. The Lord is standing ready to give us His wisdom and we often think about everything we can do to work out the problem except talking to Him about it.

Richard Strauss

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Seattle tim, Vegetables	6	Servings

INGREDIENTS

5	lg	Beets, (about 2 pounds)
1/2	c	Fresh orange juice
1	ts	Ground cumin
1	tb	White wine vinegar
1 1/2	tb	Honey
1	ts	Cornstarch
2	tb	Butter
1/2	ts	Salt
1/4	c	Walnuts, toasted and chopped
1	tb	Orange zest, finely chopped
2	tb	Fresh parsley, chopped

INSTRUCTIONS

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
[email protected]
Recipe by: Seattle Times 3/5/97 Posted to MC-Recipe Digest V1 #512 by
"Rooby" <[email protected]> on Mar 12, 1997

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