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
- 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.
- 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.
- 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.
- When ready to serve, toss the cut beets in the glaze over medium heat. Season with salt and pepper. Serve immediately.
