Saturday, June 29, 2013

Lemonade Beets

My kids look forward to going to the Farmer's Market every weekend.  They ooh and aah over all the locally-grown produce.  Often they ask to get some of the vegetables.  Last weekend, one of the stands had baskets of lovely baby beets.  You guessed it: they asked for beets.  I have unusual children; I freely recognize this. 

Growing up, I never liked beets, because all I ever had was the insidious beets from a can.  I distinctly remember at least one time when I sat at the table for more than an hour because I wouldn't eat a single bite of beet.  It wasn't until I was grown and my kids were old enough to start asking for vegetables that I had the courage to try beets again.  I pulled out my trusty Better Homes and Gardens Cookbook and fixed them with an orange glaze.  I was hooked (and so were my kids).  They were actually good!

back to the beets we got from the Farmer's Market.  I opened the fridge to fix the Orange-Glazed Beets and discovered that we were out of orange juice.  We did, however, have lemonade that the oldest son had bought.  Inspiration struck, and Lemonade Beets were born.

Lemonade Beets    

1 pound fresh beets
1 tablespoon margarine
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 teaspoon finely shredded lemon peel
1/4 cup lemonade

Trim stems from beets to 1 inch. Scrub and put in a microwave-safe casserole dish. Add a splash of water. Microwave on High (100% power) for 9 minutes, or until crisp-tender.

Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in brown sugar and cornstarch. Stir in lemon peel and lemonade. Cook and stir over medium heat until thickened.

When beets have cooled enough to handle, slip skins off and slice into lemonade glaze. Gently toss to coat beet slices. Makes 4 servings.

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