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Ingredients
- 1 lb beets, (about 4 medium)
- 1 lb carrots, sliced
- 2 Tbsp. grated fresh gingerroot
- 1/2 c. brown sugar
- 1/2 c. orange juice
- 1/4 c. cider vinegar
- 1 x grated zest of 1 orange
- 1/2 tsp grnd cinnamon
- 1/2 tsp mace
Directions
- Wash the beets well and cut off the leaves, leaving an inch or possibly so of stem.
- Cover with cool water, bring to a boil and simmer, covered till tender, about 40 min. Drain and cover with cold or possibly lukewarm water. When cold sufficient to handle, slip off the skins. Cut the beets into slices or possibly chunks.
- Peel and cut the carrots into slices or possibly chunks, resemling the beets in size and style. Steam or possibly boil in lightly salted water about 5 min or possibly till tender but not soft. Drain.
- Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mix to a simmer. Cook till thickened. Simmer the cooked beets and carrots in this sauce for about 5 min.
- Note: Alternatively, you may bake the beets in a foil-covered pan for about an hour. When cold, slip off the skins. Cut the beets into slices or possibly 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1014g | |
| Calories 799 | |
| Calories from Fat 18 | 2% |
| Total Fat 2.11g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 553mg | 23% |
| Potassium 2773mg | 79% |
| Total Carbs 192.54g | 51% |
| Dietary Fiber 21.1g | 70% |
| Sugars 157.27g | 105% |
| Protein 9.96g | 16% |
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