Wednesday, November 10, 2010

Baby Beets With Balsamic Honey Glaze and Garam Masala

This recipe is courtesy of Tigers&Strawberries Blog (

Baby Beets With Balsamic Honey Glaze and Garam Masala
Serves 2 (The author notes, " can scale this recipe up however you like in order to make more. Just be aware that the garam masala should be added to taste in larger quantities—spices never ever scale up perfectly by simple multiplication the way other ingredients do.")

½ pound baby beets, tops and root ends trimmed, peeled and quartered
water as needed
pinch kosher salt
½ tablespoon balsamic vinegar
1 tablespoon wildflower or other honey
1 teaspoon butter
¼ teaspoon garam masala–or to taste
⅛ cup cilantro leaves for garnish

1. Put beets in a small saucepan with only enough water to barely cover them. Bring to a boil over medium heat and cook at a brisk simmer until tender enough to be pierced by a fork, but still firm.
2. While the beets cook, allow the water to reduce naturally to about half of its original volume. If, by the time the beets are done to your liking, there is still too much water, just drain some out. Then stir in the other ingredients, except for the cilantro, and let it simmer for a minute or two more to allow the flavors to mingle and the sauce to thicken slightly.
3. Sprinkle with the cilantro leaves and serve either immediately or after allowing the beets to come to room temperature.

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