Roasted Beets With Orange Cumin Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Seattle tim, Vegetables | 6 | Servings | |
INGREDIENTS
| 5 | Beets, about 2 pounds | |
| 1/2 | c | Fresh orange juice |
| 1 | t | Ground cumin |
| 1 | T | White wine vinegar |
| 1 1/2 | T | Honey |
| 1 | t | Cornstarch |
| 2 | T | Butter |
| 1/2 | t | Salt |
| 1/4 | c | Walnuts, toasted and chopped |
| 1 | T | Orange zest, finely chopped |
| 2 | T | Fresh parsley, chopped |
INSTRUCTIONS
Preheat oven to 375 degrees. 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. As soon as beets are cool enough to handle, slip the skins off and cut into 1/4-inch slices. In a small bowl, mix together the orange juice, cumin, vinegar, honey and cornstarch. Stir until cornstarch is well incorporated. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 61
Total Fat: 7.1g
Cholesterol: 10.2mg
Sodium: 196.2mg
Potassium: 84.6mg
Carbohydrates: 8.2g
Fiber: <1g
Sugar: 6.2g
Protein: 1.1g