Fresh Beets with Orange Sauce
4 medium beets or about 1 pound fresh beets
1 tablespoon butter
1 tablespoon brown sugar *
1 teaspoon cornstarch
¼ cup orange juice
½ teaspoon shredded orange peel
Prepare beets for cooking by removing all but 1 inch of stem and all roots
Cook beets, covered, in salted boiling water for 35-45 minutes.
Drain and cool slightly so that skins slip off easily. Slice.
While beets are cooking prepare sauce. Using a medium saucepan, melt butter, stir in brown sugar and corn starch. Slowly add orange juice. Sprinkle shredded orange peel over mixture. Cook on lower heat until sauce has thickened. Cook about 2 minutes.
Place sliced beets into sauce mixture. Heat through and serve.
*Personally I don't think the recipe requires brown sugar however some people do like the sweet flavor but use it sparingly.
OTHER RECIPE'S OF INTEREST
Beet Salad with Orange-Balsamic Dressing
8 medium beets (about 2-1/2 pounds)
16 baby golden beets
1/4 cup orange juice
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 small shallot, finely chopped
2 teaspoons Dijon-style mustard
1/4 teaspoon kosher or sea salt
8 cups mixed baby salad greens (mesclun) or arugula
Freshly ground black pepper
1. In a covered large saucepan, cook medium beets in boiling salted water for 35 to 45 minutes or until tender; drain. Cool; slip off skins. Using an apple corer, cut a hole through the center of each medium beet. If necessary, cut a thin slice off the bottom of each beet so it sits upright. Cover and chill for 1 to 24 hours.
2. Meanwhile, in a covered medium saucepan, cook baby beets in boiling salted water for 8 to 10 minutes or until tender; drain. Cool; slip off skins and halve the beets. Cover and chill for 1 to 24 hours.
3. For dressing, in a screw-top jar, combine orange juice, olive oil, balsamic vinegar, shallot, Dijon mustard, and salt. Cover and shake well.
4. To serve, place a medium beet upright on each salad plate. Place 1 cup of the salad greens in the center and around each medium beet. Arrange four baby beet halves around each beet. Drizzle with dressing. Sprinkle with pepper.
5. Makes 8 servings.
Roasted Beets with Goat Cheese
3 to 3-1/2 pounds baby beets with tops (red, golden, and/or Chioggia)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 ounces goat cheese, crumbled
4 to 6 teaspoons balsamic vinegar
1. Preheat oven to 350 degrees F. Cut off beet stems and roots; if desired, leave about 1/4 inch of the stems on the beets. Chop and reserve 1 cup beet stems. Peel beets.
2. In a medium bowl, combine beets, chopped stems, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly. Transfer beet mixture to the center of a 16-inch square piece of heavy foil. Bring up opposite edges of foil and make a double fold. Fold remaining edges together to enclose the beets, leaving space inside for steam to build.
3. Roast, folded side up, about 1 hour or until beets are tender. Cool slightly. Unfold foil packet. Divide beet mixture and goat cheese among four to six appetizer plates. Drizzle with balsamic vinegar.
4. Makes 4 to 6 servings.
Beet Salad with Goat Cheese and Walnuts
2 small cooked beets or one 8-1/4-ounce can tiny whole beets, chilled
1 tablespoon snipped fresh basil or flat-leaf parsley
1/8 teaspoon ground black pepper
4 tablespoons bottled reduced-fat or fat-free balsamic vinaigrette salad dressing
4 cups mixed baby salad greens
2 tablespoons coarsely chopped walnuts, toasted
1 ounce semisoft goat cheese (chevre), crumbled
1. Drain and cut up beets. In a medium bowl, combine cut-up beets, basil, and pepper. Drizzle with 2 tablespoons of the salad dressing; toss to coat.
2. Arrange greens on 2 salad plates; sprinkle with remaining dressing. Top with beet mixture, walnuts, and goat cheese.
3. Makes 2 servings.
1-1/2 pounds baby beets or 6 medium beets
8 ounces pearl onions
2 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon snipped fresh thyme or basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon snipped fresh chives (optional)
1. Scrub beets; trim off stem and root ends. If desired, peel the baby beets. (If using medium beets, peel them and cut into 1-inch pieces.) Set beets aside
2. In a medium saucepan cook unpeeled onions in boiling water for 3 minutes; drain. Rinse onions with cold water. Carefully remove skins.
3. Place beets and onions in a 13x9x2-inch baking pan. In a small bowl combine olive oil, garlic, thyme, salt, and pepper. Drizzle over vegetables in pan. Toss lightly to coat.
4. Cover pan with foil and roast in a 375 degrees F oven for 30 minutes; uncover and continue roasting for 20 to 30 minutes more or until vegetables are tender. If desired, sprinkle with fresh chives.
5. Makes 6 servings