- The Washington Times - Wednesday, September 26, 2007

Beets are a real color-flavor zinger. My beet, citrus and ginger marmalade is a cheerful condiment bound to enhance your relationship with beets forever. Serve it with a savory dish, as a garnish for a dish with bitter overtones — risotto or omelet — or as a topping for grilled fish or chicken.

You can cook the beets any way you prefer — by steaming, boiling or roasting (roasting instructions follow).

Beet, citrus and ginger marmalade

1 pound beets, cooked until tender (see note)

1 orange, peeled and sectioned

1/4 teaspoon salt

5 tablespoons fresh lemon juice

2 tablespoons light-colored honey

2 to 3 tablespoons chopped lemon zest

1/3 cup minced crystallized ginger

Peel and coarsely grate — or mince — the beets, and transfer to a medium-sized bowl.Add all the remaining ingredients, mix thoroughly and transfer to a jar with a tight-fitting lid.

Cover and refrigerate for up to 3 weeks. Use according to your imagination and desire. Makes about 2½ cups

Note: Consider roasting the beets for this recipe instead of boiling them: Preheat the oven to 400 degrees. Use small or medium-sized beets, 1 to 2 inches in diameter. Trim the greens but leave on the stems.

Place the beets in a small pan (I use a pie pan) with a splash of water and cover loosely with foil. Roast for 35 to 45 minutes — or longer. The beets are done when a fork slides in easily.

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