Recipe provided by Canada Dry Ginger Ale
Watch the step-by-step video on how to prepare this irresistible dish that transforms humble beets into a vibrant, ginger-infused delight!
- Servings: 4-6 people
- Nutritional Information (per serving; based on 6 servings):
- Calories: 145
- Total Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 23 g
- Dietary Fiber: 5 g
- Sugar: 17 g
- Protein: 3 g
- Cholesterol: 10 mg
- Sodium: 555 mg
- Total Time: 1 hour 10 minutes
Ingredients:
- 2 pounds medium beets (approximately 8), peeled and cut into 1-inch-thick wedges
- 1 orange
- One 12-ounce can of Canada Dry Ginger Ale
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons pistachios
- 2 tablespoons freshly chopped chives
Instructions:
- Preheat your oven to 300F. Arrange the beet wedges in an 11-inch straight-sided skillet with a lid. Zest half the orange directly into the skillet using a peeler for maximum citrus brightness.
- Squeeze juice from the whole orange into the skillet. Pour in the Canada Dry Ginger Ale, butter, 1 teaspoon salt, several grinds of pepper, and enough water to just cover the beetsget ready for a symphony of flavors!
- Bring to a boil over high heat. Cover, lower to a simmer, and cook until beets are fork-tender, about 35 minutes. Your kitchen will fill with an enticing aroma that promises something special.
- Meanwhile, toast pistachios on a baking sheet in the oven for 9 minutes until fragrant. Cool, chop roughly, and set aside to elevate your dish with crunch and nuttiness.
- Uncover, crank heat to high, and stir occasionally as the liquid reduces to a glossy, syrupy glazeabout 10-12 minutes. Pure magic happens here!
- Serve beets in a bowl, draped in glaze, topped with toasted pistachios and chives. Impress your guests with this easy, showstopping side that bursts with sweet, zesty, gingery perfection!
