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
1 T. SPICE TIME IMITATION CHICKEN BOUILLON
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
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