Roasted Beets With Orange Cumin Glaze

Recipe Ingredients

5 teaspoons	25ml	Beets - (about 2 pounds) (large)
1/2 cup	118ml	Fresh orange juice
1 teaspoon	5ml	Ground cumin
1 tablespoon	15ml	White wine vinegar
1 1/2 tablespoons	22ml	Honey
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Butter
1/2 teaspoon	2.5ml	Salt
1/4 cup	36g / 1.3oz	Walnuts - toasted and chopped
1 tablespoon	15ml	Orange zest - finely chopped
2 tablespoons	30ml	Fresh parsley - chopped

Recipe Instructions

1. Preheat oven to 375F.

2. Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

3. As soon as beets are cool enough to handle, slip the skins off and cut into 1/4-inch slices.

4. In a small bowl, mix together the orange juice, cumin, vinegar, honey and cornstarch. Stir until cornstarch is well incorporated.

5. Place liquid mixture in a large, nonstick saute pan and heat over medium-high heat. Add the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in a large, shallow bowl.

6. Mix together the walnuts, orange zest and parsley; sprinkle over the beets.

Chef's Note: You can prepare this recipe partly in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

Source:
Seattle Times 3/5/97

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