3 large boiled beets (about 1 pound) 1 medium onion 2 tbsp golden syrup (or Honey) 1 big orange 1 tbsp soy sauce thumb-size piece of ginger 2 tbsp oil fresh thyme pepper
salt
Squeeze the oragnage to make roughly a 1/2 cup of orange juice. Peel the medium onion and slice it in half-rings, peel and grate the fresh ginger.
Boil the beets and peel the skin off, then slice them in half-rings, just like the onions.
Pour 2 tbsp of honey into a bowl. Add the orange juice and 1 tbsp soy sauce . Stir until the syrup has dissolved. This could take a minute or so.
Heat 2 tbsp oil in a stir-fry pan and sautee the onions for 5 minutes, until soft but not brown. Add the ginger and cook for an additional minute.
Add the beet slices and stir fry for 2 to 3 minutes.
Pour the orange/syrup mix in. Season with a good pinch of black pepper and salt. Strip 2 or 3 thyme sprigs andadd the leaves. Simmer the beets for 5 minutes over low heat.
Recipe adapted from Kayotic Kitchen
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This recipe was most recently featured in
Boston Organics Newsletter No. 36 of 2013.