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Ingredientes
- 5 lrg Beets, (about 2 pounds)
- 1/2 c. Fresh orange juice
- 1 tsp Grnd cumin
- 1 Tbsp. White wine vinegar
- 1Â 1/2 Tbsp. Honey
- 1 tsp Cornstarch
- 2 Tbsp. Butter
- 1/2 tsp Salt
- 1/4 c. Walnuts, toasted and minced
- 1 Tbsp. Orange zest, finely minced
- 2 Tbsp. Fresh parsley, minced
Direcciones
- 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 till very tender, about 1 hour and 45 min. Poke beets to make sure they are tender.
- 3. As soon as beets are cold sufficient 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 till cornstarch is well incorporated.
- 5. Place liquid mix in a large, nonstick saute/fry pan and heat over medium-high heat. Add in the butter and salt. Bring to a boil and add in the sliced beets. Cook, turning beets as necessary, till they are warm and nicely glazed. Place on a serving platter or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 47 | 48% |
| Total Fat 5.48g | 7% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 259mg | 11% |
| Potassium 219mg | 6% |
| Total Carbs 11.96g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.26g | 6% |
| Protein 1.39g | 2% |
