BEET, CITRUS AND GINGER MARMALADE
Makes about 21/2 cups.
1 lb. beets, cooked until tender (see below)
1 orange, peeled and sectioned
1/4tsp. salt
5 tbsp. fresh lemon juice
2 tbsp. light-colored honey
2 to 3 tbsp. chopped lemon zest
Recipes: Beet, citrus and ginger marmalade
May 23, 2008 at 4:06PM
1/3c. minced crystallized ginger
Directions
Peel and coarsely grate -- or mince -- the beets and transfer to a medium-size bowl.
Add all remaining ingredients, mix thoroughly and transfer to a jar with a tight-fitting lid. Cover and refrigerate up to 3 weeks. Use according to your imagination and desire.
To roast beets: Consider roasting the beets for this recipe, instead of boiling them. It doesn't take that much longer, requires very little work and is well worth the negligible effort. Here's how to do it:
Preheat the oven to 400 degrees . Use small or medium-size beets, 1 to 2 inches in diameter. Trim the greens, but leave the stems. Place the beets in a small pan (I use a pie pan) with a splash of water and cover loosely with foil. Roast for 35 to 45 minutes -- or possibly longer. The beets are done when a fork slides in easily. Cool to room temperature, then rub off the skins.
Nutrition information per serving of 2 tablespoons:
Calories26Fat0 gSodium45 mg
Carbohydrates7 gSaturated fat0 gCalcium7 mg
Protein0 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: ½ other carb.
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