Baby beets with ginger

4 servings

Ingredients

Quantity Ingredient
1½ pounds Baby beets, peel and trim
1 each Sprig fresh Italian parsley
1 each Sprig fresh thyme regular or lemon thyme
3 eaches 2\" strips orange peel
¼ cup Plus (see next ingredient)
1 teaspoon Red wine vinegar
¼ cup Sugar
3 tablespoons Coarsley chpd. crystallized ginger
Salt and pepper to taste
2 cups Water

Directions

Cut larger beets in half, so all are of uniform size. Tie the thyme, parsley, and orange peel together witha string or in a piece of cheesecloth to make a bouquet garni. In a medium sized saucepan, p;ace the beets, 2 cups water, ¼ cup vinegar, sugar, bouquet garni, and ginger. Bring to a boil over high heat. Reduce heat and simmer until beets are tender, about 1 hour, stirring occasionally. Remove the bouquet garni and discard. Remove the beets with a slotted spoon to a serving dish, leaving the sauce in the pan. Add the remaining vinegar to the pan to deglaze it, scraping down the sides. Taste and adjust seasoning with salt and pepper. Spoon the sauce over the beets and serve immediately.

Per serving: 128 calories, 32g carb., 2g protein, 0mg chol., .2g/1% fat

Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw Submitted By CAROLYN SHAW On 09-29-94

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