| 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
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
A Message from our Provider:
“Our God is an *_AWESOME_* God!”