| 8 | medium beets (2 pounds) |
| 2 | teaspoons grated orange peel |
| 2/3 | cup orange juice |
| 1/4 | cup packed brown sugar |
| 1/4 | cup plus 2 tablespoons chopped fresh parsley |
| 1 | teaspoon chopped crystallized ginger or 1/2 teaspoon ground ginger |
| 1. | Place steamer basket in 1/2 inch water in Dutch oven (water should not touch bottom of basket). Place beets in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 45 to 50 minutes (add boiling water during steaming if necessary) or until tender; drain.
|
| 2. | Place beets back in Dutch oven (without steamer basket). Stir in orange peel, orange juice and brown sugar. Cook uncovered over medium-high heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets are glazed. Stir in parsley and ginger. |
|
| Crystallized—or candied—ginger is fresh gingerroot that has been boiled in a sugar syrup. Besides being a great ingredient, candied ginger is a tasty as-is snack. |
|
| Beets can also be steamed in an electric vegetable steamer. Just follow the timing guidelines given in the owner’s manual. |
Nutrition Information:
60 ( 0); 0g ( 0g); 0mg; 60 mg; 16 g ( 2 g); 1 g 4 %; 10 %; 2 %; 4 % 1