MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Baby Beets with Ginger
Categories:
Yield: 4 Servings
1 1/2 lb Baby beets; peeled and
.. trimmed
1 Sprig fresh Italian parsley
1 Sprig fresh thyme or lemon
.. lemon thyme
3 2" strips orange peel
1/4 c Plus (see next ingredient)
1 ts Red wine vinegar
1/4 c Sugar
3 tb Coarsely chpd. crystallized
.. ginger
Salt and pepper to taste
2 c Water
Cut larger beets in half, so all are of uniform
size.
Tie the thyme, parsley, and orange peel together
witha string or in a piece of cheesecloth to make
a bouquet garni.
In a medium sized saucepan, place the beets, 2
cups water, 1/4 cup vinegar, sugar, bouquet garni,
and ginger. Bring to a boil over high heat. Reduce
heat and simmer until beets are tender, about 1
hour, stirring occasionally. Remove the bouquet
garni and discard. Remove the beets with a slotted
spoon to a serving dish, leaving the sauce in the
pan. Add the remaining 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.
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