Beets with Crystallized Ginger Sauce
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Ingredients
- 1 1/2 lbs beets, washed, peeled, and trimmed
- 1 sprig fresh lemon thyme or regular thyme
- 1 sprig fresh Italian parsley
- 3 2" strips orange peel
- 1/4 cup plus 1 tsp red wine vinegar
- 1/4 cup sugar
- 3 tbsp coarsely chopped crystallized ginger
- Salt and pepper
Methods/steps
- Cut any larger beets in half, so that all the beets are of uniform size.
- Tie the thyme, parsley, and orange peel together with a string or in a piece of cheesecloth to make a bouquet garni.
- In a medium-size saucepan, place the beets, 2 cups of water, 1/4 cup vinegar, sugar, bouquet garni, and crystallized ginger.
- Bring to a boil over high heat.
- Reduce the heat and simmer until beets are tender, about 40 minutes, stirring occasionally.
- Remove the bouquet garni, and discard.
- Remove the beets with slotted spoon to a serving dish, leaving the sauce in pan.
- Add the remaining vinegar to the pan to deglaze it, scraping down the sides.
- Taste and adjust seasoning with salt and pepper.
- Spoon the sauce over the beets, and serve immediately.
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