This recipe uses ghee to boost the flavor of beets. Ghee is an Indian version of clarified butter. It is worth making your own ghee, because the stuff that comes in bottles in the store just doesn’t taste that great, whereas homemade ghee allows you to add the dense flavor of butter to French and fusion cooking without using entire sticks of butter. A little ghee goes a long way!
2 lb medium beets, peeled and cut into bite-sized chunks
2 Tb ghee (see recipe)
2 teaspoons bottled gluten free pure horseradish (the kind that is refrigerated, pickled)
2 1/2 tablespoons dark maple syrup
2 1/2 tablespoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Put the beet pieces and 1 cup of water in a non-stick skillet, cover and simmer for 10-15 minutes until cooked through.
Remove the top, add the rest of the ingredients and stir fry until the sauce becomes syrupy and coats the beets.
Serve hot, with barbecued chicken or any roasted meat.
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