Beets n' Ginger
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Author: Julie Status: published Published: Apr 09,2007 license cc-by-nc-nd tags: organic, red, candied ginger, ginger, raw, beets, foodporn, gold,
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Share on Twitter(recipe below) Making organic roasted red and gold beets with carrots, fresh ginger, candied ginger, walnuts, olive oil and lemon juice. The end result was far better than I could have even anticipated.
-2 Tbsp sugar
-1 Tbsp minced fresh, peeled ginger
-1 Tbsp minced candied ginger
-2 Tbsp olive oil
-3 Tbsp water
-Juice from 1 lemon
-Between 1 1/2 - 2 lb beets, peeled halved and sliced to 1/2 in. thick discs
-Between 1/2 - 3/4 lb carrots, peeled & cut in diagonal pieces, about 1/2 in. thick as well
-salt & pepper
-3/4 - 1 C walnuts, toasted and chopped
PREPARATION:
1) Preheat oven to 450.
2) In a small bowl, combine water, olive oil, lemon juice, sugar, fresh minced ginger, and candied minced ginger, stirring well to blend and help sugar dissolve.
3) Toss veggies in a 9 x 13 x 2 baking dish. Pour liquid and ginger mix over and toss again. Add salt & pepper to taste, if desired. Cover with foil and bake 30 minutes. After 30 minutes, remove foil, and bake another 15 - 30 minutes stirring once or twice in between, until liquids in pan are syrupy (or at least thicker than when you started).
It's okay if the beets are done cooking earlier than the juice thickens. Allowing them to cook longer will help them to caramelize slightly.
4) While baking, if walnuts are not already chopped, chop. Toast either in a toaster oven (to medium) or in an ungreased pan on low. Just make sure to watch them so they don't burn.
5) When beets are done, sprinkle with toasted walnuts. Serve and savor the delicious tastes! :)
I've found the mix is also great cold, tossed with salads.
