Wasabi-Beet Sauce

recipe
Serve this sauce with boiled beef, pot roast, shrimp, mackerel, chicken, gefilte fish or grilled swordfish.

Yield:

MAKES SIX 4-OUNCE JARS

Recipe from

Food & Wine

Ingredients

2 pounds medium beets
1 cup fresh orange juice
2 tablespoons sugar
3 tablespoons wasabi powder
1 teaspoon finely grated orange zest
Salt

Preparation

1. Preheat the oven to 350°. Put the beets in a baking dish, cover with foil and bake for about 1 hour, or until tender. When cool enough to handle, peel the beets and cut into wedges.

2. In a small saucepan, boil the orange juice until reduced by half, about 8 minutes. Add the sugar and simmer for 2 minutes. Remove from the heat and let cool slightly. Whisk in the wasabi powder, cover and let stand for 5 minutes.

3. In a blender, combine the beets and orange juice mixture and blend until smooth. Transfer the sauce to a bowl, stir in the zest and season with salt. Transfer to jars and refrigerate.

Make Ahead: The sauce can be refrigerated for 1 month.

Marcia Kiesel,

Food & Wine

December 2001
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