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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a beautiful quick and easy side dish for anyone who enjoys pickled beets. We like this best served warm, but it can also be eaten as a chilled beet salad. Ingredients:
2 15-16oz cans whole beets(1 drained, one not) |
2 cloves garlic, minced |
1/4-1t red pepper flakes |
2t corn starch |
1/2 cup cider vinegar |
1/4 cup fresh orange juice |
1 lemon, juiced |
2-3t honey |
1-2t fresh ground pepper |
1t kosher or sea salt |
Directions:
1. Combine cornstarch with about 1/4 cup of beet juice and whisk until smooth.
2. Combine remaining beet juice, garlic, red pepper flakes, vinegar, orange juice, lemon juice and honey in medium sauce pan.
3. Heat to boiling, stirring often.
4. Add cornstarch mixture and immediately stir or whisk well and reduce heat to a low simmer.
5. Continue to stir and heat while mixture thickens.
6. Lower heat to lowest possible while preparing beets.
7. Slice beats, then chop slices OR, do like I did... plop one in the multifunctional egg slicer(mushroom, olive, strawberry, etc slicer, too... Alton Brown would be SO proud...anyway...), then turn half a turn and slice again. This gives nice half matchstick slices! :)
8. Add cut beats to thickened mixture and stir to combine.
9. Add salt and continue to heat to warm through.
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