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Ingredients
- 1 lb beets Juice of 3 oranges Zest of 1 orange
- 1/4 c. unsalted butter - (1/2 stick) Salt to taste Freshly-grnd black pepper to taste
- 1/3 c. slivered almonds toasted
- 1/2 x orange for garnish
- 2 Tbsp. coarsely-minced fresh chervil (or possibly 1 to 2 tspns minced fresh tarragon)
Directions
- Heat the oven to 375 degrees.
- Trim the leaves off the beets, leaving about an inch of stem. Set the beets in a roasting pan. Bake till the skins are crinkled and loose and a sweet beety smell permeates the kitchen. Medium-sized beets should take about 1 1/2 to 2 hrs, small ones about 1 1/2 hrs.
- Peel the beets and cut into 3/8-inch cubes. Place the orange juice, orange zest, beets and butter in a shallow saucepan or possibly a skillet. Cook over low to medium heat for 15 min - stirring occasionally - then raise the heat to high to reduce the cooking liquid, about 2 min. The beets should be coated with an orange glaze. Taste. Salt if necessary, and add in plenty of freshly grnd pepper.
- Turn into a hot serving dish and top with the almonds. Squeeze the orange half over the cooked beets and garnish with the chervil. Serve immediately. This dish could be served as a side dish to meat. But it is so exquisite, so vibrant and delicious, which it deserves to be served as a starter in its own right.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 116 | 95% |
| Total Fat 13.29g | 17% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2mg | 0% |
| Potassium 29mg | 1% |
| Total Carbs 0.79g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.15g | 0% |
| Protein 0.88g | 1% |
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