Beets
Beets and Carrots with West Indian Spices
1 pound beets (about 4 medium)
1 pound carrots, sliced
2 tablespoons grated fresh gingerroot
½ cup brown sugar
½ cup orange juice
½ cup cider vinegar
Grated zest of 1 orange
½ teaspoon ground cinnamon
½ teaspoon mace
Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water. When cool enough to handle, slip off the skins. Cut the beets into slices or chunks. Peel and cut carrots into slices or chunks, about the same size as the beets. Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes.
NOTE: beets may also be baked in a foil-covered pan for about an hour. When cool, slip off the skins and cut.