Beets with Ginger Ale and Orange Glaze
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Beets in ginger ale and orange glaze - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g medium beets (about 8 pieces), peeled and cut into wedges
- 1 orange
- 350 g of ginger ale
- 2 tbsp (30 g) butter
- 2 tbsp pistachios
- 2 tbsp chopped chives
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Cooking the dish according to the recipe:
- Preheat the oven to 150°C (300°F). Place the beets in a lidded pan. Using a knife, zest half of the orange into the pan. Juice the orange and add it to the pan along with ginger ale, oil, 1 teaspoon of salt, a few grinds of pepper, and enough water to cover the beets.
- Bring to a boil over high heat, cover, reduce heat to low and cook until beets are tender when pierced with a knife, about 35 minutes.
- Place the pistachios on a baking sheet and heat in the oven until fragrant, about 9 minutes. Cool and coarsely chop. Set aside. Uncover, increase the heat, and cook, stirring occasionally, until the sauce thickens, 10 to 12 minutes. Transfer the beets to a serving platter, pour the sauce over them, and sprinkle with pistachios and chopped green onions.
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