 |
Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
My husband was pleasantly surprised when he tried my new twist on beets. The orange and ginger are a surprising compliment, making this particular vegetable a wonderful addition to any holiday table. âMarion Tipton, Phoenix, Arizona Ingredients:
1-1/2 pounds whole fresh beets (about 4 medium), trimmed and cleaned |
6 tablespoons olive oil, divided |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1 tablespoon rice vinegar |
1 tablespoon thawed orange juice concentrate |
1-1/2 teaspoons grated orange peel, divided |
1/2 teaspoon minced fresh gingerroot |
1 medium navel orange, peeled, sectioned and chopped |
1/3 cup pecan halves, toasted |
Directions:
1. Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly.
2. In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange peel, ginger and remaining oil; set aside.
3. Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange peel. Yield: 4 servings.
|
|