Free Recipe Roasted Beets with Orange Cumin Glaze
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Roasted Beets with Orange Cumin Glaze Recipe
5 lg Beets, (about 2 pounds)
1/2 c Fresh orange juice
1 ts Ground cumin
1 tb White wine vinegar
1-1/2 tb Honey
1 ts Cornstarch
2 tb Butter
1/2 ts Salt
1/4 c Walnuts, toasted and chopped
1 tb Orange zest, finely chopped
2 tb Fresh parsley, chopped
Roasted Beets with Orange Cumin Glaze Preparation
1. Preheat oven to 375 degrees. 2. Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender. 3. As soon as beets are cool enough to handle, slip the skins off and cut into 1/4-inch slices. 4. In a small bowl, mix together the orange juice, cumin, vinegar, honey and cornstarch. Stir until cornstarch is well incorporated. 5. Place liquid mixture in a large, nonstick saute pan and heat over medium-high heat. Add the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in a large, shallow bowl. 6. Mix together the walnuts, orange zest and parsley; sprinkle over the beets. Chef”s Note: You can prepare this recipe partly in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions. Copyright 1997 by Kathy Casey MC formatted 3/12/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/5/97 Posted to MC-Recipe Digest V1 #512 by Rooby <MsRooby@sprintmail.com> on Mar 12, 1997
Cooking Temperature:
Recipe Serves: 6
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