Side Pannel
Beets and Carrots with West Indian Spices
Beets and Carrots with West Indian Spices
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 1 lb Beets (about 4 medium)
- 1 lb Carrots, sliced
- 2 tb Grated fresh gingerroot
- 1/2 c Brown sugar
- 1/2 c Orange juice
- 1/4 c Cider vinegar
- x Grated zest of 1 orange
- 1/2 ts Ground cinnamon
- 1/2 ts Mace
Directions
Wash the beets well and cut off the leaves, leaving an inch or so of stem.
Cover with cold water, bring to a boil and simmer, covered until tender,
about 40 minutes. Drain and cover with cool or lukewarm water. When cool
enough to handle, slip off the skins. Cut the beets into slices or chunks.
Peel and cut the carrots into slices or chunks, resemling the beets in size
and
style. Steam or boil in lightly salted water about 5 minutes or until
tender but not soft. Drain.
Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in
a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer
the cooked beets and carrots in this sauce for about 5 minutes.
Note: Alternatively, you may bake the beets in a foil-covered pan for
about an
hour. When cool, slip off the skins. Cut the beets into slices or chunks.
Since I didn't want to waste the beet tops, I sliced the green beet tops
and steamed them and when I combined the sauce with the cooked beets and
carrots, I
also added the steamed beet tops.
This came from the Eat More, Weigh Less book by Dr. Dean Ornish.
Cover with cold water, bring to a boil and simmer, covered until tender,
about 40 minutes. Drain and cover with cool or lukewarm water. When cool
enough to handle, slip off the skins. Cut the beets into slices or chunks.
Peel and cut the carrots into slices or chunks, resemling the beets in size
and
style. Steam or boil in lightly salted water about 5 minutes or until
tender but not soft. Drain.
Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in
a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer
the cooked beets and carrots in this sauce for about 5 minutes.
Note: Alternatively, you may bake the beets in a foil-covered pan for
about an
hour. When cool, slip off the skins. Cut the beets into slices or chunks.
Since I didn't want to waste the beet tops, I sliced the green beet tops
and steamed them and when I combined the sauce with the cooked beets and
carrots, I
also added the steamed beet tops.
This came from the Eat More, Weigh Less book by Dr. Dean Ornish.
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