David's Recipe for Spiced Beets

This was a big hit on Rosh HaShanah, 5764.

Side Dish, American

  • 5 medium beets
  • 2" fresh ginger, diced fine
  • 1/2 cup brown sugar
  • 2 large oranges
  • 1/4 cup vinegar
  • 2" cinnamon, ground
  • 1/2 coffee spoon ground nutmeg
  • A few cups of boiling water
  1. Peel the beets, place them in the boiling water, lower the heat, and simmer them for 1/2 hour, or until a fork penetrates easily.
  2. Zest and then squeeze the oranges.
  3. Mix the ginger, sugar, orange zest, orange juice, vinegar, cinnamon, and nutmeg. Bring the resulting marinade to a boil, and let it simmer for 5 minutes.
  4. Remove the beets from the water, cool them, and slice them across the grain, so that the pretty ring structure will be visible.
  5. Add the beet slices to the marinade and simmer for another 5 minutes, turning occasionally.
  6. Can be served hot, but much better allowed to sit refrigerated in the marinade and served the next day. May be frozen.

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