Red Ace is the most commonly grown beet in the U.S., but you can also get rainbow, orange, and yellow beets at the farmers market. These beets are equally delicious as a hot side dish or chilled to top a salad.
8 whole fresh beets
1/4 cup sugar
2 teaspoons cornstarch
Freshly ground pepper
1 cup orange juice
1 tablespoon golden balsamic vinegar (or red wine vinegar)
1 tablespoon fresh orange zest
2 tablespoons butter, if desired
Place beets in a large saucepan and cover with water. Bring beets to a boil; reduce heat. Place lid on pot and simmer beets for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a small saucepan, combine sugar, cornstarch, and pepper. Whisk in orange juice and red wine vinegar until smooth. Bring mixture to a boil, and cook awhile stirring for 3-4 minutes or until mixture has a syrupy texture and is slightly thickened. Stir in orange zest and butter. Add beets and gently stir until warmed through.
YIELD: 8 servings