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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Indian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beets And Carrots With West Indian Spices

Date Added: January 04, 2014

Ingredients:

1 Pound Beet 1 Pound Beets (about 4 medium)
1 Pound Carrot 1 Pound Carrots sliced
2 Tablespoons Fresh Ginger 2 Tablespoons Grated fresh gingerroot
1/2 Cup Brown Sugar 1/2 Cup Brown sugar heaping
1/2 Cup Orange Juice 1/2 Cup Orange juice chicken stock or low-sodium chicken stock
1/4 Cup Cider Vinegar 1/4 Cup Cider vinegar plus
1 Orange 1 Grated zest of 1 orange
1/2 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground cinnamon up to 1/2 teaspoon
1/2 Teaspoon Mace 1/2 Teaspoon Mace optional
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Directions:

1. Wash the beets well and cut off the leaves, leaving an inch or so of stem.

2. Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes.

3. Drain and cover with cool or lukewarm water.

4. When cool enough to handle, slip off the skins.

5. Cut the beets into slices or chunks. Peel and cut the carrots into slices or chunks, resemling the beets in size and style.

6. Steam or boil in lightly salted water about 5 minutes or until tender but not soft.

7. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer.

8. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes.

9. Note: Alternatively, you may bake the beets in a foil-covered pan for about an hour.

10. When cool, slip off the skins. Cut the beets into slices or chunks.

11. 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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beet, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges, Vinegar allergies.
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