Instructions: 1. Wash beets and trim off any stems. Place in a pot with water to cover. Bring to a boil, reduce heat and simmer 20 to 30 minutes, until beets are fork-tender. Pour off water and set beets aside until cool enough to handle.

2. Peel off beet skins and cut beets into small dice (about the size of the berries). Combine gingerroot, vinegar, orange juice and rind, brown sugar, salt, and pepper. Pour over beets and toss well.

3. Set aside for 15 minutes to allow beets to absorb dressing. When serving toss in blueberries.

SCALE: Recipe can be halved.

Serving Ideas : Zucchini and Onion Omelet entree

NOTES : Beets and Berries is perhaps the most unusual ingredient combination in this book, and perhaps the biggest surprise. Cook tender sweet beets and flavor with ginger, vinegar, orange juice, and brown sugar. Then toss with plump, ripe blueberries. REVIEW: The berries were plump and perfectly ripe. Paired very well with beets. Recipe serves 4 with lettuce. Our version: canned beets (not pickled); balsamic vinegar (not white wine); ground coriander (not orange zest). Served on a bed of romaine lettuce. Menu: eggbeaters fritatta with leek and zucchini. Reduced fat crescent with almonds. 2002-08-05-Hannemans

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