California Beets

Another Wartime Recipe of the Maritimes, these interesting glazed beets were submitted to the Halifax Mail by a resident of PEI (which is quite far from California!). No idea what the name is about.

Ingredients

6 bunches small beets (I used cut up large beets)
1 tbsp butter
3 whole cloves
2 tbsp lemon juice
1 tbsp sugar
salt and pepper

Instructions

Cut stems off and wash beets well. Cover with cold water and bring to a boil. Cook until tender. 

Drain and plunge beets into cold water for 3 minutes. Rub off skins. 

Melt butter in a frying pan. Add the cloves, sugar, lemon juice, salt and pepper. 

Add beets to the pan, and coat with the sauce. Heat through and serve hot. 

These glazed beets were pretty easy to make!

I wasn’t super successful at removing the skins, but I actually don’t mind eating them.

The verdict

These glazed beets were great! The lemon and cloves gave them a bit of a different flavour from other glazed veggies. Next time, if I still had large beets, I would cut them into smaller chunks to distribute the glaze better (the glaze-to-beet ratio wasn’t quite right).

Any idea why these glazed beets are “Californian” (via PEI)? Tell us in the chat!