Because beets can be sweet to the point of being cloying, the addition of complimentary flavors adds balance. This particular recipe has a twist of orange and a dash of fresh ginger; once tossed with butter, the beets should be beautifully shiny.
Although the season begins in July, I find that October is when this ruby vegetable is at its highest demand in my house. They are wonderful served alongside hearty braised meat dishes or tossed and roasted with other root vegetables.
Orange and Ginger Glazed Beets
(serves 4)
Scrub the beets and trim off both ends, reserve greens for another purpose. Place in a large pot of boiling water. Add vinegar and a large pinch of salt. Cover and reduce to a simmer. Cook until beets are tender. Remove from water and allow to cool enough to handle. Peel and discard the skin. Slice and set aside. This can be done in advance and the beets can be refrigerated until you need them.
Zest and juice the orange and set aside. In a small skillet melt butter over medium low heat and add ginger and orange zest. Sweat for 2 minutes add beets, sugar and orange juice and turn the heat up to medium so it gently simmers. Allow liquid to thicken and reduce, tossing regularly, about 10 minutes. Taste and add salt as necessary.
Serve hot, garnished with scallion.
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