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Roasted Beets with Orange Butter and Walnuts
Submitted by: kchef
Oven-cooked beets are glazed with an orange juice, vinegar and sugar mixture, and topped with toasted walnuts.
Ingredients
- 2 bunches beets, tops removed and reserved for another use (16-20 beets total)
- 2 cups orange juice, preferably fresh squeezed
- 1/2 cup walnuts, coarsely chopped
- 2 tablespoons butter, cut up
- 2 tbsp vinegar
- 2 tbsp sugar
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Method
To prepare beets: Preheat oven to 375 degrees. Scrub beets and place in a large piece of heavy-duty aluminum foil. Fold in edges to make an enclosed packet. Roast for 20-30 minutes until beets are tender when pierced with a sharp paring knife. Remove and let cool until easily handled. To protect your hands from turning semi-permanently purple, have gloves handy. With gloved hands, rub beets to remove skins. Cut into wedges and set aside. While beets are roasting and cooling, spread walnuts on a small sheet pan; place in oven for 5 minutes or until nuts are fragrant and golden brown. In a skillet (large enough to accommodate beets), bring orange juice to a gentle boil. Turn heat to medium low and simmer until reduced to about 1/2 cup. Whisk in vinegar and sugar until sugar dissolves. Turn off heat and swirl butter into the sauce by slowly rotating skillet without stirring. Add peeled beets and toss gently to coat with sauce. Garnish with toasted walnuts.
Notes:
Number of Servings: 6
Submitted by: kchef ( See all of kchef Recipes )
