Make sure you cook the beets unpeeled and whole. This way they don ‘t bleed while cooking and they keep all the ‘healthy’ nutrition.
Beets
- 10-12 fresh beets, without greens
Cook the beets in a pot of boiling water for about 40 minutes, until cooked and when pierced with a skewer are tender. Drain. When cool enough to handle, cut off the stem and root ends and peel the outer layer off with a paring knife.
If you have a mandolin to slice the beets or use a Chef’s knife to slice by hand and put into a large bowl.
Butter
- 1/4 cup Seville Marmalade
- 2 tbsp. butter
When ready to serve, place the butter and marmalade in a saucepan and melt over low heat. Add the beets and ‘gently’ mix to coat evenly. Cover and heat until hot.
Garnish
- 4-5 kumquats, cut in half
- 2 tbsp. chopped fresh Italian parsley
To serve, line the edges of a platter with spring mix greens. Set the beets in the middle and garnish with the kumquats and parsley. It is lovely and a very impressive vegetable to serve.
Serves 8
Date And Ginger Chutney
This is an exotic addition to any cheese plate. Great party fare!
- 1/2 cup orange juice
- 3 tbsp. chopped shallots
- 3 tbsp. sugar
- 2 tbsp. chopped crystallized ginger (be sure to spray your scissors with Pam)
- 1 tbsp. vinegar
- 1 tsp. grated orange zest
- pinch of red pepper flakes (crushed)
- generous pinch of ground cloves and salt
- 18 pitted dates, halved lengthwise and then crosswise
- 12 kumquats, sliced and seeded
- 2 tbsp. chopped, fresh cilantro
Combine all the ingredients up but not including the dates etc. in a saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes. Add the fruit and simmer 1 more minute. Chutney thickens when chilled.
Season with the salt and pepper and stir in the cilantro. Chill until really cold (not covered). Now cover and keep chilled until serving. This could be made a about 6 hours ahead of the party and give you more time to finish your preparations.
Enjoy!