Citrus-Ginger Beets

Beets are one of my personal favorites, but for various reasons, I rarely make them. Perhaps the greatest reason is that I manage to dye my entire outfit with red beet juice, as well as my hands, counter tops, and occasionally my dogs (who wait eagerly beneath my beet massacre for the occasional treat). Nonetheless, I persevere, creating glazes for beets that are worthy of the destruction. This glaze is sweet and citrus-y, with a spicy kick of ginger that says "Ya, my beets are messy, but they will be making a guaranteed, straight shot to your taste-buds". If you really aren't a beet fan, you can use this glaze on other vegetables (potatoes are especially delicious).

Ingredients (makes an 8 x 8 dish):
1 bundle of beets (5 or 6), sliced about 1/4 inch thick

1/8 cup lemon juice
1/8 cup lime juice (you can also just use 1/4 cup of either lime/ lemon juice)
1/4 cup orange juice
2 tbs brown sugar
1 tbsp minced, fresh ginger
1 clove garlic, minced
2 tbsp sesame oil
1 tbsp tamari, or soy sauce
1/4 tsp sea salt
a few grinds of pepper

1) Whisk together all glaze ingredients. Place beets in an 8 x 8 baking dish, pouring glaze over-top. Place beets in a 375 degree oven, baking for 1 1/2 hours (or until the beets are softened, and the glaze is condensed). Check half way through, flipping the beets so that all sides are coated evenly. Enjoy!

* Optional: I like to condense the remaining glaze in a small pot, allowing it to bubble until a thicker sauce is made. I then pour this over the beets for extra goodness!
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4 comments:

  1. Anonymous3:20 AM

    Do you just mean the regular, light, UNtoasted sesame oil?

    ReplyDelete
  2. Any sesame oil that you like should work fine. I have used several varieties.

    ReplyDelete
  3. Anonymous3:23 AM

    Have you ever used the toasted variety? Because that is a very strongly flavored oil. I think 2TB of the toasted oil would just be too over powering. .. What kind do you use most often? The untoasted variety?

    ReplyDelete
  4. To be honest I can't recall if I have used the toasted variety for this recipe. I often use the untoasted variety.

    ReplyDelete

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