Ginger Beer Beets


A variation of Harvard beets, this version when combined with dried cherries and berries in a sauce of apple cider and ginger beer raises the status of this once traditional side dish to a necessary elegance! It not only completes the meal; it completes every other dish in the meal!

Makes 5 cups

1 c. Berry Cherry Blend – dried fruit by Traverse Bay Fruit Co.

17.6 oz. vacuumed packed whole cooked beets, drained then cubed – 1/2 inch cubes (I used beetology brand this time)

1 c. apple cider

1 c. ginger beer, I used Gosling brand

1 t. pink Himalayan salt

1/2 c. red wine vinegar

1/2 c. sugar

fresh grind black pepper

couple shakes cinnamon to taste

1/3 c. additional ginger beer mixed with 1/4 c. cornstarch in cup till completely dissolved

In large saucepan, over medium heat, combine all ingredients, except liquid cornstarch thickener. Bring to boil and cook about 5 minutes.

Add liquid cornstarch, stirring continuously as it thickens – it will thicken immediately. Stir well, then reduce heat to low and cook for about 10 minutes, stirring as needed.

Transfer to serving dish and serve now or let set at room temperature till ready to reheat and serve.

Notes: Be sure to dissolve cornstarch thoroughly in the ginger beer in the cup before thickening the sauce. Little bits of cornstarch are not acceptable and will not dissolve once in the saucepan. Make it o-so-smooth!

Serve hot or cold – as a side dish vegetable or condiment.



By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."

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