Easy // 25 mins // Approx 1 Pint
If you’re not yet a true fan of this amazing super food, give this preparation a try. Serve them as a side dish, or room temperature in place of a salad. They are great with brunch. Add some cooked sticky rice for a scrumptious & beautiful dish.
1 Large Beet, peeled & thin bite sized slices
1/3 Cup Tangerines Juice
1/2 Tsp Sea Salt
1/2 Tsp Pumpkin Pie Spice
2 Cups Water
1 Tbs Butter, unsalted
3 Tbs Maple Syrup
Step 1: Peel the beet & cut into thin bite sized slices.
Step 2: Put into a covered skillet with 2 cups water, with the salt & spice. Cover & set over high heat for 12 to 15 mins, until beets are mostly tender & liquid is well reduced.
Step 3: Add in the tangerine juice (zest optional), butter & maple syrup & heat uncovered over medium high heat for 10 to 12 mins until the sauce is thick and glistening & the beets are nicely tender & fully flavored by the sweet & slightly salty sauce.
Fun Fact: While beets do stain the skin, the vibrant pink color washes off easily w/ soap and water. That’s why beets are not used to dye fabric, but you can cut a simple design into a beet, dip them in water and make some really cool dyed paper. Try it with the kids. Cook the beet stamps in water briefly for deeper color.