Steamed Broccoli with Roasted Beets and an Orange-Dried Cranberry Gastrique

There are no amounts because this recipe is made to taste. Use what you want but know that it will make a perfect sauce gastrique that compliments many vegetable dishes and some meat dishes.

Ingredients:

              Olive Oil

              Baby Beets, washed

              Broccoli, washed and cut into florets

              Shallots, sliced thin

              Orange Juice 

              Balsamic Vinegar

              Maple Syrup

              Dried Cranberries

              Salt

              Pepper

1. Toss the whole beets with olive oil and salt and pepper. Wrap them in tin foil and roast in a 375 degree oven until soft and sweet (aprx 40 minutes)

2. Remove the beets from the oven, allow to cool, peel and cut into quarters or sixths, depending on the size

3. Place the shallots, orange juice, vinegar, maple syrup and cranberries into a small sauce pan. Reduce over medium heat until the mixtures begin to thicken

4. Pan steam the broccoli until slightly tender but still bright green

5. Toss the beats with gastrique, also drizzle a small amount over the broccoli, season both with salt and pepper

6. Plate the beets and broccoli together, be careful not to stain the broccoli with the beets