Recipe - Beets And Carrots With West Indian Spices

1 pound Beets (about 4 medium)
1 pound Carrots, cut or sliced up
2 tablespoon Grated fresh gingerroot
One half cup Brown sugar
One half cup Orange juice
One fourth cup Cider vinegar
x Grated zest of 1 orange
One half teaspoon Ground cinnamon
One half 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 the carrots into slices or chunks, resemling the beets in size
and

style. 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: Alternatively, you may bake the beets in a foilcovered pan for
about an

hour. When cool, slip off the skins. Cut the beets into slices or chunks.

Since I didn't want to waste the beet tops, I cut or sliced up the green beet tops
and steamed them and when I combined the sauce with the cooked beets and
carrots, I

also added the steamed beet tops.

This came from the Eat More, Weigh Less book by Dr. Dean Ornish.

Posted by JOHN & LISA DEBOVSKI jdebovsk@ozemail.com.au to the Fatfree
Dig. Vol. 12 Issue 27 Nov. 28, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip