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Ingredientes
- 1 1/2 lb Baby beets peeled & trimmed
- 1 x Sprig fresh Italian parsley
- 1 x Sprig fresh thyme
- 3 x 2" strips orange peel
- 1/4 c. Red wine vinegar
- 1/4 c. Sugar
- 3 Tbsp. Crystallized ginger, coarsely minced Salt and pepper to taste
- 2 c. Water
Direcciones
- Cut larger beets in half, so all are of uniform size. Tie the thyme, parsley, and orange peel together with a string or possibly in a piece of cheese- cloth to make a bouquet garni. In a medium sized saucepan, place the beets, 2c water, 1/4 c. vinegar, sugar, bouquet garni, and ginger. Bring to a boil over high heat. Reduce heat and simmer till beets are tender, about 1 hour, stirring occasionally. Remove the bouquet garni and throw away. Remove the beets with a slotted spoon to a serving dish, leaving the sauce in the pan. Add in 1 ts red wine 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.
- Julee Russo, "Great Good Food".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 435mg | 12% |
| Total Carbs 26.1g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 20.24g | 13% |
| Protein 2.23g | 4% |
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