Gingered Beets

INGREDIENTS

1 lb beets, scrubbed
3 Tbsp sugar
2 tsp cornstarch
1/2 tsp powdered ginger
1/4 tsp sea salt
2 tsp lemon juice
1/4 cup raisins
2 Tbsp butter

DIRECTIONS

Place washed beets in a large saucepot with enough cold water to cover by about 2 inches. Cover and bring to a boil. Crack lid and reduce heat to a medium boil. Cook for 35 to 45 minutes, depending on size. Beets are fully cooked when they can be easily pierced with the tip of a sharp knife. Drain, reserving 3/4 cup of the cooking liquid.

When the beets are cool enough to handle, peel the beets by rubbing them gently with paper towels. The skin should slip off very easily. Use a paring knife to remove any stubborn skin spots and to cut off the stem and root end. Slice beets.

In a saucepan, combine sugar, cornstarch, ginger, and salt. Blend in 3/4 cup of water from beets and lemon juice. Add raisins. Cook over medium low heat, stirring, until thickened and bubbly. Add butter and sliced beets. Simmer until heated through, about 5 to 10 minutes.

Serves 4.