Glazed beets

Sometimes simple is best, and these classic glazed beets are a sweet, slightly tangy side dish suited for any dinner. Leftover beets can be tossed in a simple green salad or chopped and added to a warm grain bowl.

Ingredients

  • 3 tablespoons red wine vinegar, divided use
  • 1 lb 4 oz red or golden beets, tops and root ends trimmed, skin on and washed
  • 2 tablespoons sugar
  • 1 1/2 tablespoons orange juice
  • 1/2 cup chicken or vegetable stock
  • 2 tablespoons salted butter
  • Kosher salt, to taste
  • Ground black pepper, to taste

Directions

  1. Combine 2 quarts water and 2 tablespoons of the vinegar in a large pot and add the beets. Bring the water to a boil, reduce to a simmer, and cook the beets until they are soft when pierced with a fork or skewer, about 40 minutes, depending on size.
  2. Drain and cool slightly. Peel and slice the beets into 1/4-inch thick rounds or uniform wedges. This can be done up to a day ahead. Refrigerate the beats until needed.
  3. In a small sauté pan, combine the sugar, remaining 1 tablespoon of vinegar, juice, stock, and butter and bring to a simmer. Cook gently until the glaze has the consistency of a light syrup, about 15 minutes.
  4. When ready to serve, toss the cut beets in the glaze over medium heat. Season with salt and pepper. Serve immediately.

CIA FOODIES


Glazed Beets

Glazed beets
Sometimes simple is best, and these classic glazed beets are a sweet, slightly tangy side dish suited for any dinner. Leftover beets can be tossed in a simple green salad or chopped and added to a warm grain bowl.

Ingredients

  • 3 tablespoons red wine vinegar, divided use
  • 1 lb 4 oz red or golden beets, tops and root ends trimmed, skin on and washed
  • 2 tablespoons sugar
  • 1 1/2 tablespoons orange juice
  • 1/2 cup chicken or vegetable stock
  • 2 tablespoons salted butter
  • Kosher salt, to taste
  • Ground black pepper, to taste

Directions

  1. Combine 2 quarts water and 2 tablespoons of the vinegar in a large pot and add the beets. Bring the water to a boil, reduce to a simmer, and cook the beets until they are soft when pierced with a fork or skewer, about 40 minutes, depending on size.
  2. Drain and cool slightly. Peel and slice the beets into 1/4-inch thick rounds or uniform wedges. This can be done up to a day ahead. Refrigerate the beats until needed.
  3. In a small sauté pan, combine the sugar, remaining 1 tablespoon of vinegar, juice, stock, and butter and bring to a simmer. Cook gently until the glaze has the consistency of a light syrup, about 15 minutes.
  4. When ready to serve, toss the cut beets in the glaze over medium heat. Season with salt and pepper. Serve immediately.

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