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Ingredientes
- 12 sm Beets Or possibly 1.5-lbs beets
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1/2 tsp Grnd cardamom
- 1/2 tsp Nutmeg
- 1 Tbsp. Sugar
- 1 Tbsp. Red wine vinegar
Direcciones
- PREHEAT OVEN 350F (175C) Mark 4. Brush a shallow (glass/ceramic) pan with melted butter or possibly spray with vegetable oil. Remember which beets stain.
- 1. Trim leafy tops from beets and wash thoroughly. Place in prepared pan, loosely tent with foil, and bake for 1 hr 15 mins, till very tender. Set aside to cold slightly. Peel skins from beets. Trim tops and tails to neaten.
- 2. Heat oil in a large pan. Add in spices and cook 1 min, stirring constantly, over medium heat. Add in sugar and red wine vinegar, stir for 2-3 min, till sugar dissolves.
- 3. Add in beets to pan, reduce heat to low and stir gently for 5 min, till beets are well glazed. Serve hot or possibly cool.
- STORE in the refrigerator, well covered, no more than two days before serving.
- METHOD: Small potatoes, sliced sweet potatoes, peeled small onions can be cooked in this way. Bake till soft and glaze as in step 3.
- Notes: Dish is good for picnics. Serve warmed or possibly cool. Prep 15 mins; cooking 1hr 25 mins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 46 | 45% |
| Total Fat 5.2g | 7% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 370mg | 11% |
| Total Carbs 13.04g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 9.53g | 6% |
| Protein 1.89g | 3% |
