POM Ginger Ale Beets


Hot or chilled these beets are designed to impress! There’s no need to say they’re low fat, low calorie – who cares when they taste so good?

Makes 3-1/2 cups

PREPARE THE BEETS FIRST:

approx. 5 large fresh beets – cut off ends, peel and cut into 3/8 inch thick beet steaks

water

1 T. SPICE TIME IMITATION CHICKEN BOUILLON

salt


1- Place beet steaks in large saucepan and cover with water.

2- Add bouillon and some salt. Bring to boil and cook till tender, but not so tender they break apart.

3- When done, lift from pan onto platter and set aside, or refrigerate in covered container till you’re ready to make the sauce to serve them.

  • Discard water.
  • Cooked beet steaks also freeze well at this stage.

WHEN READY TO SERVE MAKE SAUCE:

16 oz. POM WONDERFUL POMEGRANATE BLUEBERRY JUICE

2 t. guar gum powder

1 t. ground coriander

1/2 t. salt

sev. twists fresh grind black pepper

3 T. Balsamic vinegar

1 T. liquid smoke

1 t. agar powder

1/2 t. xanthan gum powder


12 oz. can ZERO CALORIE Ginger Ale – CANADA DRY

more salt and pepper

1 T. extra virgin olive oil


fresh or dried dill weed garnish


1- In large saucepan combine pomegranate juice, and guar gum powder. While still cold, whisk briskly till completely dissolved.

2- Turn heat onto medium.

3- Add coriander, salt, pepper, Balsamic vinegar, liquid smoke. Whisk briskly.

4- Add agar powder and again whisk briskly till dissolved.

5- Add xanthan gum and whisk till dissolved.

6- Continue to cook over medium heat, whisking often till sauce thickens considerably.

7- Add the whole can of ginger ale, whisking to incorporate. It will foam up some, then reside with continued whisking.

8- Bring to boil, reduce heat to low and cook about 15 minutes, stirring occasionally, making sure it doesn’t stick to pan.

9- Add beet steaks to sauce. Raise heat to medium and cook till heated through or longer.

10- Salt and pepper to taste, then add extra virgin olive oil and stir gently to incorporate the oil into the sauce.

11- Serve immediately with a dried or fresh dill weed garnish.

12- If refrigerating leftovers, notice the sauce gels up, simply reheat to melt.


Notes: These beets also serve well cold. Jellied Beets I call them then.



I served these beets over SUPER BEET INSTANT MASH POTATO


Get new content delivered directly to your inbox.



  • Spongy Pear Cake With Pear Whip

    Spongy Pear Cake With Pear Whip

  • Lilly’s Michigan Made Vegetarian Beans

    Lilly’s Michigan Made Vegetarian Beans

  • ANIMAL-FREE MANIFESTO

    ANIMAL-FREE MANIFESTO

  • Carrot Hotdogs

    Carrot Hotdogs





Advertisement

Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

One thought on “POM Ginger Ale Beets

Questions Comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: