12 small beets
25 ml olive oil 2 tbsp
5 ml ground cumin 1 tsp
5 ml ground coriander 1 tsp
2 ml ground cardamom 1/2 tsp
2 ml nutmeg 1/2 tsp
15 ml sugar 1 tbsp
15 ml red wine vinegar 1 tbsp
Trim the leafy tops from beets and wash thoroughly. Place on greased baking sheet and bake in preheated 350 F (180 C) oven for 1 hour and 15 minutes, until very tender. Cool slightly. Peel away skins and trim tops and tails.
Heat oil in a large pan; add spices and cook for 1 minute, stirring constantly, over medium heat. Add sugar and red wine vinegar and stir for 2 to 3 minutes until the sugar dissolves. Add beets to pan, reduce heat to low and stir gently for 5 minutes, until beets are well glazed. Serve warm or cold with hot or cold roast meats or poultry.
Serves 6