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Serves
1 (but can easily be expanded for more)
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
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Ingredients
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4
small beets, peeled (if you have medium sized beets, quarter or slice them before roasting)
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1 tablespoon
maple syrup, enough to coat the beets
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orange juice from 1/2 orange
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1/2 teaspoon
salt
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1
slice bacon, cut into lardons
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1/8
Granny Smith apple (or other tart apple), peeled and brunoise diced
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1
thin slice orange, peeled and brunoise diced
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1 1/2 tablespoons
butter
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2 tablespoons
maple syrup
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1 teaspoon
apple cider vinegar (a splash)
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1 teaspoon
orange juice (a splash)
Directions
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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.
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Fry the bacon lardons over medium heat until crispy. Drain and set aside.
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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.
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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.
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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.
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Enjoy!!!! These are seriously delicious.
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