Recipe - Roasted Bell Peppers

5 lg Beets, (about 2 pounds)
One half cup Fresh orange juice
1 teaspoon Ground cumin
1 tablespoon White wine vinegar
1 One half tablespoon Honey
1 teaspoon Cornstarch
2 tablespoon Butter
One half teaspoon Salt
One fourth cup Walnuts, toasted and chopped
1 tablespoon Orange zest, finely chopped
2 tablespoon Fresh parsley, chopped

1. Preheat oven to 375 degrees.

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 1/4inch 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 sauté pan and heat over
mediumhigh heat. Add the butter and salt. Bring to a boil and add the
cut or sliced up 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.

Copyright 1997 by Kathy Casey MC formatted 3/12/97 by
MsRooby@sprintmail.com

Recipe by: Seattle Times 3/5/97 Posted to MCRecipe Digest V1 #512 by
"Rooby" MsRooby@sprintmail.com on Mar 12, 1997