Beets are simmered in apple juice and spiced with cinnamon, cardamom and cloves in this innovative veggie preparation. Serve these beets on the side in place of mashed potatoes or chop them to top our Asian Pear Butternut Squash Soup. This recipe comes to us from Danica of Soundly Vegan.
Serves 4
- 6 green cardamom pods*
- 6 cloves
- 2 cups apple juice
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- 1 inch ginger
- zest of ½ lemon
- ¼ teaspoon mace
- 1 bay leaf
- 1 cinnamon stick
- ½ teaspoon black pepper
- 1 cup beets, finely diced
*found in spice shops, Indian or Middle Eastern specialty markets or the spice section of most grocery stories. Standard cardamom pods can be substituted if green cardamom pods are unavailable.
Place the green cardamom pods and cloves in a tea strainer for easy removal, if available.
Place the apple juice, cardamom pods, cloves, apple cider vinegar, sugar, ginger, lemon, ace, bay leaf, cinnamon stick and black pepper in a large pot over medium-low heat. Stir until combined.
Add the diced beets. Simmer for 15-25 minutes, or until diced beets are tender. Drain, remove cardamom, cloves, bay leaf and cinnamon stick and enjoy.
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