In the summer, I'll serve these beets, dressed with orange zest and juice with balsamic vinegar, at room temperature; when it's cold outside, they're great warm with roasts or baked salmon. Be sure to allow time for roasting the beets, or use the precooked beets available in the produce section of some supermarkets. Once that's done, the final glaze only takes a few minutes. — Rick Rodgers, The Big Book of Sides
- 6 beets (1½ pounds), green tops removed, beets scrubbed
- 2 Tablespoons (¼ stick) unsalted butter
- 2 Tablespoons finely chopped shallots
- Freshly grated zest of 1 large navel orange
- ⅓ Cup fresh orange juice (from 1 large navel orange)
- 1 Tablespoon balsamic vinegar
- ½ Teaspoon light brown sugar
- Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and preheat the oven to 400 degrees F.
Wrap each beet in aluminum foil. Place them on a rimmed baking sheet. Bake until the beets are tender when pierced with a meat fork, 1½ to 2 hours, depending on the size and age of the beets.
Let them cool in the foil for about 15 minutes. Slip the skins from the warm beets. Cut the beets into bitesize pieces.
Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring often, until
tender, about 2 minutes. Add the beets and stir well. Add the orange zest and juice, vinegar, and brown sugar. Bring them to a boil over high heat, stirring gently to dissolve the brown sugar. Boil, stirring occasionally, until the liquid has reduced to a glaze, about 3 minutes. Season with salt and pepper. Serve them warm, or cool to room temperature.