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Author Notes: Years ago as one of my go-to comfort foods, I would roast beets and later saute them in butter and maple syrup. Just thinking about the texture and flavor still makes me relax into contentment. I don't make beets as much these days as my husband belongs to the forming club of spouses and significant others who hates beets. But I thought MAYBE this recipe would tempt him if I updated it a bit. I mean who can resist maple syrup, butter and bacon?? I kept the warming maple syrup and butter from my original approach, and added apple, oranges and bacon for a total great burst of flavor with the beets. I told him to think of the beets as burgandy pancakes.... let's just say he wasn't going for it. But I hope all you beet lovers out there enjoy this one! I have more beets to cook up and I'm doing this recipe all over again tonight. —TheWimpyVegetarian
Serves 1 (but can easily be expanded for more)
- 4 small beets, peeled (if you have medium sized beets, quarter or slice them before roasting)
- 1 tablespoon maple syrup, enough to coat the beets
- orange juice from 1/2 orange
- 1/2 teaspoon salt
- 1 slice bacon, cut into lardons
- 1/8 Granny Smith apple (or other tart apple), peeled and brunoise diced
- 1 thin slice orange, peeled and brunoise diced
- 1 1/2 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar (a splash)
- 1 teaspoon orange juice (a splash)
- Preheat oven to 400F. You don't have to peel the beets before roasting, but I use a potato peeler and it's worked quite well. If the beets are larger, quarter them or slice them before putting them in foil packets for faster cooking. Place the beets in a foil packet. Pour the maple syrup and orange juice over them and lightly salt. Toss the beets to cover well; seal the packets with 2 pieces of foil and roast for about an hour, until tender. Set aside.
- Fry the bacon lardons over medium heat until crispy. Drain and set aside.
- Drain the bacon grease from the pan, add 1/2 Tablespoon butter and saute the apple over medium heat until just tender (you don't want mush!), about 3 minutes. In the last 30 seconds, add the orange brunoise and lightly toss. Remove from the heat and set aside.
- Open the foil packets, remove the beets - reserving the liquid, and slice. In a saute pan, melt the rest of the butter over medium-low heat, add the maple syrup, apple cider vinegar and orange juice and stir to combine. Add the beets and the reserved beet juice. Gently simmer until the liquid becomes a syrupy consistency, about 10-15 minutes. Add salt to taste, if needed.
- Serve the beets on a plate, drizzling the syrup over them. Top with the apple - orange brunoise salsa and finish with a sprinkling of bacon lardons.
- Enjoy!!!! These are seriously delicious.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Beets