Baby Beets With Ginger
Ingredients
1 1/2 pound baby beets peeled and trimmed
1 each sprig fresh Italian parsley
1 each sprig fresh thyme
3 each 2 strips orange peel
1/4 C. red wine vinegar
1/4 C. sugar
3 Tbsp. crystallized ginger, coarsely chopped
salt and pepper to taste
2 C. water
Cooking Instructions
Cut larger beets in half, so all are of uniform size. Tie the thyme, parsley, and orange peel together with a string or in a piece of cheese cloth to make a bouquet garnish. In a medium sized saucepan, place the beets, 2c water, 1/4 C. vinegar, sugar, bouquet garnish, 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 garnish and discard. Remove the beets with a slotted spoon to a serving dish, leaving the sauce in the pan. Add 1 tsp. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)