Beets with Orange, Ginger and Mint

Serves 4

Ingredients

  • 6 small beets
    • 1 tbsp YoGHEE
  • 1 tbsp minced fresh ginger
  • pinch of hing (optional)
  • 2 tsp sugar
  • 2 tsp arrowroot or cornstarch
  • 1 cup orange juice
  • 2 tsp minced fresh mint (or 2 tsp of dried, crumbled)

Method

Trim and quarter the beets. Bake or steam until tender. Peel. Melt the YoGHEE or butter in a saucepan. Add the hing and ginger and sauté over low heat, stirring frequently, for about 1 minute. Stir the sugar and arrowroot or cornstarch into the orange juice until dissolved. Stir into the saucepan and cook until thickened, stirring constantly. Toss the beets and mint with the sauce.