Baby Beets with Ginger
J. White Harris
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- 1-1/2 lb
- baby beets, peeled and trimmed
- sprig fresh italian parsley
- sprig fresh thyme or lemon thyme
- 2" strips orange peel
- 1/4 c
- plus 1 teaspoon red wine vinegar
- 1/4 c
- 3 Tbsp
- coarsely chopped crystallized ginger
- salt and pepper to taste
- 2 c
1Cut larger beets in half, so all are of uniform size.
2Tie the thyme, parsley, and orange peel together with a string or in a piece of cheesecloth to make a bouquet garni
3In a medium sized saucepan, place the beets, 2 cups water, 1/4 cup vinegar, sugar, bouquet garni, and ginger. Bring to a boil over high heat. Reduce heat and simmer until beets are tender, about 1 hour, stirring occasionally.
4Remove the bouquet garni and discard. Remove the beets with a slotted spoon to a serving dish, leaving the sauce in the pan.
5Add the remaining vinegar to the pan to deglaze it, scraping down the sides. Taste and adjust seasoning with salt and pepper. Spoon the sauce over the beets and serve immediately.