Home » 01 January » Candied Ginger & Coconut Beets

Candied Ginger & Coconut Beets

This is a lovely, simple dish, if a little on the rich side. The final preparation to serve the dish is minimal; it’s cooking the beets in the first place that takes the time. It can be done in advance though.

I have visions of cutting the beets with a tiny heart-shaped cookie cutter and serving this at Valentine’s day, but I try to ruthlessly suppress the urge for such forays into twee-ness, so it is unlikely to happen. Still, this would be a good thing for Valentine’s day.

On the other hand you will need to be a bit careful about what else is served with it. This is a dish that will not, in spite of – or perhaps because of – how sweet and charming it is, get along with many other dishes. We agreed plain chicken or fish with a green vegetable, or perhaps the other direction altogether – I think this would be surprisingly good with a nice curry.

I can see the cold leftovers being incorporated into a salad – tossed with hydroponic lettuce and sliced greenhouse strawberries, and tossed with light lemon vinaigrette. 

4 to 6 servings
1 hour 30 minutes – 30 minutes prep time
(final prep is about 20 minutes)

Candied Ginger & Coconut Beets

500 grams (1 pound; 3 or 4 medium) beets
1 tablespoon unsalted butter
1/4 cup coarse unsweetened dessicated coconut
1 to 2 tablespoons finely chopped candied ginger
2 to 3 tablespoons light cream
salt & freshly ground black pepper to taste

Wash the beets and put them in a pot with plenty of water to cover them. Bring to a boil and boil steadily until tender; 40 minutes to an hour. Let cool. This can be done the day before.

Alternatively, wash them and wrap them in foil, and roast them at 375°F for 45 minutes to an hour, until tender.

This can be done the day before.

Peel the beets and dice them. Meanwhile, put the butter into a medium-sized skillet with the dessicated coconut. Add the beets once they are prepared. Let everything cook together until hot through, stirring regularly – 5 to 10 minutes.

Chop the candied ginger and add it to the beets. Dribble in a little cream, stirring to coat the beets. Cook for another 5 minutes or so, stirring frequently, until the cream is absorbed. Season with salt and pepper and serve at once.

Last year at this time I made Lumpiang Hubad – Naked Springrolls.

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