Don't miss another issue…      Subscribe

Beets and Carrots with West Indian Spices

 
Dd93baeb2ecce0251fbb 550
70

Sugar beets and carrots covered a sweet, tangy, warmly spiced coating. West Indian spices and ginger.

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

60

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 pound beets
(about 4 medium)
1 pound carrots
sliced
2 tablespoons ginger root
grated fresh
½ cup brown sugar
*
½ cup orange juice
¼ cup apple cider vinegar
1 x orange zest
grated
*
½ teaspoon cinnamon
ground
½ teaspoon mace
*

Directions

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 765% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 111mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 4g
Vitamin A 255% Vitamin C 24%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Beets Stuffed with Basil and Goat Cheese with Balsamic Drizzle

Not your Gramdma’s Beets; In Season Now, Edible from Top to Bottom

Beets are a highly versatile, densely nutritious and low-cost root vegetable that can be used in so many more recipes than just your grandmother’s pickled beets. This nutritional powerhouse is also incredibly affordable and with the right recipe taste great.

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed