Date: Mon, 28 Nov 94 19:24:28 +1100
From: JOHN & LISA DEBOVSKI (firstname.lastname@example.org)
I tried a recipe over the weekend and thought I'd share it with you. My
husband and I LOVED it.
Beets and Carrots with West Indian Spices
1 pound beets (about 4 medium)
1 pound carrots, sliced
2 tablespoons grated fresh gingerroot
1/2 cup brown sugar
1/2 cup orange juice
1/4 cup cider vinegar
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
1/2 teaspoon mace
Wash the beets well and cut off the leaves, leaving an inch or so of stem.
Cover with cold water, bring to a boil and simmer, covered until tender, about
40 minutes. Drain and cover with cool or lukewarm water. When cool enough to
handle, slip off the skins. Cut the beets into slices or chunks.
Peel and cut the carrots into slices or chunks, resemling the beets in size and
style. Steam or boil in lightly salted water about 5 minutes or until tender
but not soft. Drain.
Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a
saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the
cooked beets and carrots in this sauce for about 5 minutes.
Note: Alternatively, you may bake the beets in a foil-covered pan for about an
hour. When cool, slip off the skins. Cut the beets into slices or chunks.
Since I didn't want to waste the beet tops, I sliced the green beet tops and
steamed them and when I combined the sauce with the cooked beets and carrots, I
also added the steamed beet tops.
This came from the Eat More, Weigh Less book by Dr. Dean Ornish.