Beets are a beautiful vegetable to make for a winter feast. The glaze is tangy yet sweet, and can be served hot or cold. I’ve served them hot as a side dish, and cold on a green salad with some ground toasted sesame seeds.
What you need:
1/2 pound beets, cooked (You can use beets that have been boiled or baked, with the skins rubbed off.)
juice of 1 pink grapefruit
1 tablespoon rice vinegar
2 or more tablespoons maple syrup
1 teaspoon corn starch
What you do:
1. Bring the grapefruit juice and vinegar to a boil, then mix the corn starch with a little cold water. Mix it so there are no lumps, and stir it into the boiling juice. Make sure it is boiling when you add the cornstarch or you will get lumps.
2. Add maple syrup to taste. Remember that the beets are sweet, so you don’t want the sauce to be too sweet.