Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts
This tasty, colorful recipe can work as a side dish, or it can become a flavorful entrée by adding slices of browned tempeh or soy sausage just before serving.
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This tasty, colorful recipe can work as a side dish, or it can become a flavorful entrée by adding slices of browned tempeh or soy sausage just before serving.
Ingredients
- 1/3 cup lemon juice
- 3 Tbs. light brown sugar
- 11/2 tsp. minced fresh ginger
- 11/2 tsp. crystallized ginger, crushed
- 2 Tbs. extra virgin olive oil
- 11/2 lb. beets, trimmed, peeled and cut into 1?2-inch slices
- 1/2 lb. carrots, peeled and cut diagonally into 1?2-inch slices
- 6 small shallots, peeled and halved
- Salt and freshly ground black pepper to taste
- 3/4 cup chopped toasted walnuts
Preparation
- Combine lemon juice, brown sugar, both gingers and oil with 3 tablespoons water. Stir well to blend, dissolve sugar and moisten crystallized ginger.
- Put beets, carrots and shallots in slow cooker, and pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper.
- Cover, and cook on low until vege-tables are soft, 6 to 8 hours. To serve, sprinkle with chopped toasted walnuts.
OVEN METHOD: Prepare lemon-ginger mixture as directed. Preheat oven to 375F. Place beets, carrots and shallots in ovenproof dish; pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper. Cover, and bake until vegetables are tender, 1 to 11?2 hours. When ready to serve, sprinkle with chopped toasted walnuts.
Nutrition Information
- Serving Size 4
- Calories 380
- Carbohydrate Content 43 g
- Cholesterol Content 0 mg
- Fat Content 21 g
- Fiber Content 10 g
- Protein Content 10 g
- Saturated Fat Content 2 g
- Sodium Content 190 mg
- Sugar Content 26 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g