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Beets with
Orange/Maple Syrup Sauce - 2 cups (480 ml) fresh beets, cooked and
cubed
- 1/2 cup (120 ml) orange juice
- 2 tbsp (30 ml) lemon
juice
- 1 tbsp (15 ml) vinegar
- 1/2 tsp (2.5
ml) salt
- 1 tbsp (15 ml) maple syrup
- 1 tbsp
(15 ml) cornstarch
- 2 tbsp (30 ml) water
Cut the
tops off the beets and cook in a pressure cooker (12 to 18 minutes) or by
baking in a 350F (180C) oven (1 to 1.5 hours) depending on their size (2 - 3
inch (5 - 8 cm) in diameter.) To determine they are done, put a fork or skewer
through to the middle - it should insert easily. Allow them to cool slightly
and using rubber or latex gloves, remove the skins and cut into 1/2 inch (1.25
cm) cubes. (Cover your cutting board with wax paper so the juice does not stain
it.) Keep warm for serving.
In a sauce pan, mix the orange juice, lemon
juice, vinegar, salt and maple syrup. Combine the corn starch and water
separately, then add to the pan. Cook over low heat, stirring until the sauce
thickens.
Serves 4.
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