Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook, first shared this recipe for Glazed Beets with Blood Orange Juice on April 10, 2004.
Keep reading for the full recipe…
Glazed Beets with Blood Orange Juice
Use a mix or only one color of golden, white, candy-stripe or red beets in this recipe.
Makes 6-8 servings
12 medium to large beets or 18 small beets (about 3 bunches)
2-3 tsps olive oil
Kosher salt
Freshly ground black pepper
1 cup blood orange juice (about 4 oranges)
Preheat oven to 400 degrees. Cut tops off beets, leaving about one inch of stem attached, and save tops for another use. Scrub beets and cut larger beets in half or quarters so all the beets are about the same size. Place the beets in a single layer in a shallow baking pan. If you are using red beets in addition to other colors, put the red beets in a separate pan, as they will stain the other beets. Toss the beets with the olive oil and salt and pepper and roast easily pierced with a sharp knife, about 45 minutes, giving the pan a shake halfway through the cooking time. When beets are cool enough to handle, peel them and cut away stems and tap roots.
Pour half the orange juice into a large skillet over medium heat and cook the juice until it reduces by half, 1-2 minutes. Add half the beets (remembering to work separately with red beets) and toss to coat with the juice. Continue cooking and stirring until beets are completely coated and there is no juice remaining in skillet, 1-2 minutes. Season to taste with salt and pepper.
– 2004, Amelia Saltsman