The following recipe is an excerpt fromthe book The Vegetable Dishes I Can’t Live Without byMollie Katzen.
Major color — especially if you use anassortment of beets! This is a delicious way to spark them witha big hit of zingy flavor.
Recipe: Mollie Katzen’s RoastedBeets with Tart Pink Grapefruit Glaze
3 pounds beets1 cup fresh-squeezed pink grapefruit juice.
Preheat oven to 450ºF (230ºC).
Trim the greens from the beets, leavingan about 1 inch of the stems. Divide the beets into 2 groups,wrapping each in a bundle of foil, with about 3 tablespoons ofwater tossed in. Roast in the center of the oven for up to 1hour, or until the beets are tender enough to be pierced witha fork. Remove the tray from the oven, open the foil packets,and let the beets cool on the tray until comfortable to handle.Then remove and discard the stems and rub off the skins. Cutthe beets into thin slices.
In a medium-small bowl, whisk togetherto grapefruit juice, vinegar, and maple syrup.
Place the cornstarch in a small saucepanand drizzle in the grapefruit mixture, whisking until all thecornstarch is dissolved.
Place the pan over medium heat, and heatjust to the boiling point, whisking frequently. Turn the heatdown and cook, stirring often, for about 3 to 5 minutes, or untilthickened and glossy. Remove from the heat.
Drizzle the hot glaze over the hot, warm,or room-temperature roasted beets, and serve right away.
1 tablespoon unseasoned rice vinegar
2 tablespoons plus 2 teaspoons real maple syrup
1 tablespoon cornstarch
Makes 4 to 5 servings.
- Make the glaze when the beets come outof the oven. It only takes about 10 minutes.
- A high-grade maple syrup (one with verysubtle flavor) works best for this.
Excerpted from THE VEGETABLE DISHES I CANTLIVE WITHOUT by MOLLIE KATZEN. Copyright (c) 2007 Tante MalkaInc.. All rights reserved. Published by Hyperion.
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