In this recipe, you take roasted or other ways cooked beets and/or other root vegetables and finish them in a teriyaki sauce. Teriyaki sauce is a sweetened soy sauce and rice wine (mirin) mixture that is an all-purpose marinade, basting sauce and dipping sauce. Variations abound. I’m using the one I make most often. You can use store-bought teriyaki sauce, but by making your own you can control the amount of sugar. This is relevant especially if you’re using beets, which are quite sweet when roasted. You probably won’t need to use all the sauce the recipe makes. It keeps really well in the fridge. if you don’t have mirin and are using sake or white wine, you may want the full amount of sugar.
5 or 6 medium beets
1/2 c soy sauce, or 1/4 c soy sauce and 1/4 c water, or 1/2 c Bragg’s Liquid Aminos
1/4 c mirin (rice wine) or sake or sweet vermouth or white wine
1 – 2 T sugar or honey or other sweetener
2 T minced garlic
2 T peeled, minced fresh ginger
1/4 t crushed red pepper flakes, or to taste, optional
1 – 2 T butter or vegetable oil
chopped green onions, optional
1. Roast or cook beets according to your method. I wrap them in foil and roast in a 400ºF oven for about an hour. Let cool, then peel, or not. Trim ends and slice or dice.
2. Meanwhile combine remaining ingredients except the butter or oil, and green onions in a small saucepan. Simmer until slightly thickened and the sugar has dissolved, about 5 minutes. Set aside.
3. Melt the butter in a skillet. Add the sliced beets and toss to coat. Add enough teriyaki sauce to coat the bottom of the skillet and to coat the beets. Simmer until heated through and the sauce has been absorbed by the beets and/or mostly evaporated. Sprinkle with green onions and serve.