Monday, August 18, 2014

Beets in tangerine sauce

This colorful fragrant and creamy tangerine sauce goes well with many dishes, however, my favorite company are with beets.  I like to serve this dish in an open plate so the sharp contract of colors are easily admirable. Serve 6. 20 minutes. Sauce can keep refrigerate for 3 days and use over cereals.


8 medium beets.
10 medium tangerines
1/2 cup coconut mil or 1/4 cup olive oil.
1/2 tsp hing
1 tsp "Spring rain" spices or your favorite combination of satya spices.
1/2 cup honey.

Cook the whole beets in water until tender. Do not cut the top or bottoms, that way they will keep their flavor. Peel them under cold water and cut them in medium cubes.  Blend together 3 whole tangerines( with skin), coconut milk, ( or olive oil) hing, honey and spices, until forming a smooth sauce. Place the beets in a flat plate and put the rest of the peeled tangerines over. Pour the sauce on top. Serve at room temperature.

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