Beets
with Mandarin Orange
(serves
4 as a side dish)
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Clean, cube, and boil: |
| 2 |
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medium-sized beets |
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Use just enough water to cook them and
have a little broth left. |
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Remove from heat and add: |
| 1 |
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mandarin orange, peeled and sectioned |
| 2 |
T |
orange syrup |
| 1 |
T |
rice wine vinegar |
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. |
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Toss, cover, and let sit until ready to
serve. |
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Strain out most of the juice before serving,
and garnish with: |
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mint leaves, whole or slivered |
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Notes &
Variations:
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Satsuma mandarin oranges are a good choice
for this recipe, as they tend to be seedless.
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You can improvise orange syrup by heating
some orange juice with sugar and a squeeze of fresh lemon juice.
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Add some onion slices with the orange.
Both the oranges and onion will take up the beet color very nicely.
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Sabrina called to recommend a salad with cooked,
sliced beets, freshly squeezed orange juice, melted butter, salt, pepper,
and two tablespoons minced, fresh tarragon.
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