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Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts

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Ingredients Needed For Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts
* 1/3 cup lemon juice
* 3 Tbs. light brown sugar
* 1 1/2 tsp. minced fresh ginger
* 1 1/2 tsp. crystallized ginger, crushed
* 2 Tbs. extra virgin olive oil
* 1 1/2 lb. beets, trimmed, peeled and cut into 1/2-inch slices
* 1/2 lb. carrots, peeled and cut diagonally into 1/2-inch slices
* 6 small shallots, peeled and halved
* salt and freshly ground black pepper to taste
* 3/4 cup chopped toasted walnuts

Directions To Prepare Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts
1. Combine lemon juice, brown sugar, both gingers and oil with 3 tablespoons water. Stir well to blend, dissolve Sugar and moisten crystallized ginger.


2. Put beets, carrots and shallots in slow cooker, and pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper.



3. Cover, and cook on low until vege-tables are soft, 6 to 8 hours. To serve, sprinkle with chopped toasted walnuts.

OVEN METHOD: Prepare lemon-ginger mixture as directed. Preheat oven to 375F. Place beets, carrots and shallots in ovenproof dish; pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper. Cover, and bake until vegetables are tender, 1 to 1 1/2 hours. When ready to serve, sprinkle with chopped toasted walnuts.


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Thursday, January 18, 2018, 12:05 am


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