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Author Notes: I've loved beets since childhood, so there were probably few kids in my freshman dining hall more excited to encounter the omnipresent Harvard beets, cooked with cider vinegar and butter. Though the bloom is not off the rose, I have updated the recipe a bit, roasting rather than boiling them, and substituting orange juice, balsamic vinegar and citrus zest for a decidedly Cliffie kick in the pants. Serve these with greens or just stand over the bowl spooning them into your mouth as I do. —gluttonforlife
- 1 pound red beets, trimmed
- 1 cup fresh orange juice
- zest from 1 orange (about 1 tablespoon)
- juice from 1 Meyer lemon
- zest from 1 Meyer lemon
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 2 tablespoons butter
- Place the beets in a skillet or roasting pan, add 1/2 cup of water, and cover with foil or a lid. Roast in a 350 degree oven for about an hour, until beets can be easily pierced with a fork. Remove from oven and cool, uncovered.
- When beets are cool enough to handle, slip off and discard the skins, and cut into large dice. Set aside.
- In a small saucepan, whisk together the orange juice, Meyer lemon juice, vinegar, honey and cornstarch. Bring the mixture to a gentle boil and reduce slightly, whisking constantly until thickened a bit. Remove from the heat and whisk in the butter and citrus zest. .
- Pour over the diced beets and stir to combine well. Salt to taste. Best at room temperature.
- This recipe was entered in the contest for Your Best Beets
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.