Ginger Orange Beets

 

6 large beets, cooked in skins, cooled	2 T. light brown sugar
1 large orange	2 T. raspberry vinegar
4 slices bacon, cut into ½-inch pieces	½ c. chicken stock
1 medium onion, diced	salt and freshly ground pepper
1 T. grated fresh ginger	½ tsp. cornstarch, dissolved in 1 tsp water

 

Peel and slice beets ¼ to ½ inch thick. 

 

Remove the orange zest (orange part of skin only) of the orange.  Cut the zest into fine julienne strips.  Squeeze the orange—you should have about ½ c. juice. 

 

In a deep skillet, cook bacon until golden and almost crisp.  Discard most of fat.  Add onions and sauté until softened—2-3 min.  Add ginger, brown sugar, orange zest and juice, vinegar and stock and combine.  Add beets and cook over low hear for 10-15 min. stirring frequently.  Add salt and pepper to taste. 

 

Just before serving, add dissolved cornstarch and water and heat until thickened.