INGREDIENTS:
2 – 3 lbs. baby beets, cooked and sliced
3/4 cup fresh orange juice
Zest of 1 orange
1 tablespoon cornstarch
4-inch vanilla bean, cut in half (or 1 teaspoon pure vanilla extract)
Pinch of cardamom
Salt and white pepper to taste
METHOD:
Prepare beets. Set aside.
Place 1/2 cup orange juice, orange zest, and vanilla bean pieces in a small saucepan and bring to a boil. Remove from heat and set aside.
Dissolve cornstarch in the remaining 1/4 cup of orange juice. Over medium heat, add cornstarch and orange juice slurry to the orange-vanilla mixture, stirring constantly. Cook until thickened and clear. Add cardamom, salt, and pepper. (Add vanilla extract if not using vanilla bean.) Remove pieces of vanilla bean, scraping seeds into the mixture. If the glaze is too thick, add more orange juice to thin it.
Pour over beets, glazing beets thoroughly. Reheat, if necessary, before serving.
SOURCE: Recipe courtesy of cookbook author, Patricia Rain, www.vanillaqueen.com
