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Beets & Carrots With West Indian Spices

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      Title: BEETS & CARROTS WITH WEST INDIAN SPICES
 Categories: Digest, Nov., Ornish
      Yield: 1 Servings
 
      1 lb Beets (about 4 medium)
      1 lb Carrots, sliced
      2 tb Grated fresh gingerroot
    1/2 c  Brown sugar
    1/2 c  Orange juice
    1/4 c  Cider vinegar
        x  Grated zest of 1 orange
    1/2 ts Ground cinnamon
    1/2 ts Mace
 
  Wash the beets well and cut off the leaves, leaving an inch or so of
  stem. Cover with cold water, bring to a boil and simmer, covered
  until tender, about 40 minutes. Drain and cover with cool or lukewarm
  water. When cool enough to handle, slip off the skins. Cut the beets
  into slices or chunks.
  
  Peel and cut the carrots into slices or chunks, resemling the beets
  in size and
  
  style.  Steam or boil in lightly salted water about 5 minutes or until
  tender but not soft. Drain.
  
  Combine the ginger, sugar, orange juice, vinegar, orange zest and
  spices in a saucepan and bring the mixture to a simmer. Cook until
  thickened. Simmer the cooked beets and carrots in this sauce for
  about 5 minutes.
  
  Note:  Alternatively, you may bake the beets in a foil-covered pan for
  about an
  
  hour.  When cool, slip off the skins.  Cut the beets into slices or
  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.
  
  Posted by JOHN & LISA DEBOVSKI  to the
  Fatfree Dig. Vol. 12 Issue 27 Nov. 28, 1994.
  
  FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
  with permission. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
  
  1.80á
 
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