Saturday, October 29, 2011

Gingered Beets

What I enjoy so much about cooking is the creativity it affords. When you have a well-stocked pantry, you’re only as limited as your imagination. These tangy beets are a good example of that, my sweet Dollinks! This is a microwave recipe, so things move along faster than if you boiled these beets on the stove.
Gingered Beets:
2 lb. fresh beets, stems removed
¼ c. butter or margarine
¼ c. sugar
¼ c. apple cider vinegar
¼ c. candied ginger
Wash and quarter beets. Fill an 8-cup heat-proof measuring cup three-quarters full of hot water, and in pop beets. Cover with microwave-safe cello wrap, leaving a small vent so steam can escape. Microwave on high 20 to 25 min. Drain. Beets should be tender when pierced with a sharp knife. While beets are still hot, rub lightly to remove skins (I wear gloves to keep my hands from becoming stained and to protect myself from the beets’ heat). Cut beets into ½-in. slices and return to large measuring cup. Microwave remaining ingredients 15 sec. in small, heat-proof measuring cup. Pour hot ginger solution over beets. Cover and microwave a further 8 min., stirring once. Serves 4.

Start with fresh beets

Microwave in large, heat-proof measuring cup

Sliver in a handful of candied ginger for pucker power

Peel while still hot. Gloves save hands!

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