Tuesday, January 31, 2012
Candy Cane Beets and Kumquats
It's that time of year. Everything outside is white or grey. There is not a whole lot of fresh beautiful
produce coming our way, so you have to be pretty creative with what you do get. Last week in our CSA box, my family got a bundle of candy cane beets. Their inside striped with red and white is so festive, it is sure to brighten even the most depressed winter soul. I wasn't sure how I wanted to cook them, so I took a trip to my favorite grocery store where I found some lovely kumquats and nice firm lemon grass. The perfect something sweet and bright to enhance the natural flavors of the beets. It's a fast and easy one too, perfect side dish for midweek ribs or pair it with a salad for a positively spa worthy dish!
To prepare you will need:
2 medium candy cane beets- washed, peeled and sliced into 1/8 inch slices
3 firm kumquats, washed and very thinly sliced, removing the seeds
1 medium orange- juiced
1" segment of fresh Lemon Grass finely minced
1/4 cup of dry white wine
2 pinches of kosher salt
1 tablespoon good quality olive oil
Heat Olive Oil in a 10" Saute pan over medium high heat. Add beets, kumquats and lemon grass and saute slightly...2 minutes. Add white wine to pan and cook for one minute to cook off alcohol. Add orange juice, sprinkle with salt and cover. Reduce heat to medium low and cook, covered for 15 minutes or until beets are fork tender and kumquats are translucent. Remove the lid and increase heat slightly. Cook 2 more minutes or until liquid is reduced and slightly thickened. Transfer to serving plate and garnish with arugula sprouts, or any green spicy thing you can get your hands on. Serve hot or at room temperature for a meal that is sure to make even your tired blood smile.