This colourful fragrant and creamy tangerine sauce goes well with many dishes; however, my favourite combination is with beets. I like to serve this dish on a platter or wide open bowl so that the sharp contrast of colors is easy to admire.
Makes: 6 servings
Preparation time: 20 minutes
Ingredients:
8 medium beets.
10 medium tangerines
½ cup coconut milk or 1/4 cup olive oil
½ tsp hing
1 tsp "Spring rain" spices for Pitta dosha or your favorite combination of Viveda spices
½ cup honey
salt
8 medium beets.
10 medium tangerines
½ cup coconut milk or 1/4 cup olive oil
½ tsp hing
1 tsp "Spring rain" spices for Pitta dosha or your favorite combination of Viveda spices
½ cup honey
salt
Directions:
Cook the whole beets in water until tender. Do not cut off the tops 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 on a flat plate and put the rest of the peeled tangerines over. Pour the sauce on top. Serve at room temperature.
The sauce keeps in the refrigerator for up to 3 days and is tasty with grains.
Cook the whole beets in water until tender. Do not cut off the tops 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 on a flat plate and put the rest of the peeled tangerines over. Pour the sauce on top. Serve at room temperature.
The sauce keeps in the refrigerator for up to 3 days and is tasty with grains.
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