Making Roasted Beets In Ginger Syrup

Roasting is a great way to cook beets, because it intensifies their natural sweetness. Roasted beets are particularly delicious in ginger syrup. You can heat the beets in the syrup and serve them as a side dish, or chill them and use them in salads. They can be enjoyed right from the roasting pan, or you can roast them in advance (a day or two ahead). This is a great time saver when making this recipe. Then heat them in a skillet with butter and seasonings, just before serving.

Ingredients:

8 medium to large beets

2 tablespoons vegetable or olive oil

4 or 5 grinds of black pepper

GINGER SYRUP

1 cup cider vinegar

1 cup granulated sugar

2 inches fresh ginger, peeled and sliced thickly

1 bay leaf

4 whole cloves

1/2 teaspoon salt

Preheat the oven to 325°F.

Carefully wash the beets. If they still have their tops attached, remove and trim to approximately 1/2 inch above the beetroot. Place the beets in a casserole or baking pan that will comfortably hold them. A little crowding is okay. Drizzle the oil over the beets, and sprinkle with pepper. Cover with a layer of parchment paper followed by a double thickness of foil, and seal tightly. Place in the middle of the preheated oven, and bake for approximately 1 hour, until the beets are tender when gently pierced with the tip of a sharp knife. Remove from the oven, and allow to cool still covered.

When partially cooled but warm, peel the beets by gently rubbing them with paper toweling. The skins should slip off easily and without staining your hands. Trim as needed. If beets are small, you may wish to leave them whole otherwise, slice into rounds or wedges, and set aside while you prepare the ginger syrup.

In a saucepan, stir together all of the sauce ingredients. Cook at a simmer for about 20 minutes, until of a syrupy consistency. Remove from the heat, and cool. Strain the syrup and discard the solids.

Marinate the beets in the syrup, preferably a couple of hours or longer before serving. They may be served cold as a garnish for salads, or heated in their syrup and served as a side dish.

This recipe makes enough to serve 6 to 8 as a side dish.

Beets can be baked and peeled up to 1 day before.