Vibrant, jewel-toned beets meet the sunny brightness of citrus in this simple yet elegant dish. Red Ace is the most common beet variety in the U.S., but you’ll often find golden, orange, or rainbow beets at the farmers market—each adding its own beautiful hue and subtle flavor. The sweet-tart orange glaze enhances the earthy richness of the beets, making this dish equally delicious served warm as a side or chilled atop a salad.
INGREDIENTS:
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
METHOD:
Place the beets in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until tender when pierced with a knife.
Drain and allow the beets to cool slightly. Slip off the skins using your fingers or a paper towel, then slice into ¼-inch rounds or wedges. Keep warm in a serving bowl.
In a small saucepan, whisk together the sugar, cornstarch, and a pinch of pepper. Gradually add the orange juice and vinegar, whisking until smooth.
Bring the mixture to a gentle boil over medium heat, stirring constantly until it thickens to a syrupy consistency, about 3–4 minutes.
Stir in the orange zest and butter, if using. Pour the sauce over the warm beets and toss gently to coat.
Serve warm as a side dish, or chill and use as a colorful salad topper.
YIELD: 8 servings
