Orange Braised Beets
I thought I didn’t like beets until I tried some my friend and fellow chef Lindsay Gilmour prepared.
Inspired by Lindsay’s delicious beets I created this braising liquid and it makes them oh, so delicious.
If you aren’t already, you might become a beet lover too, just like me!
5 – 6 medium size beets, peeled and cut into 2″ pieces
2 cups organic orange juice – with pulp is best
1/4 cup vinegar: either apple cider, rice or balsamic
2 Tablespoons: either rice, agave, coconut or maple syrup or honey
pinch of sea salt
How to cook the beets
You can braised the beets on top of the stove or in the oven.
On the stove top:
Put the cut beets in a Dutch oven or other heavy pot with a lid and add the braising liquid.
Bring to a simmer on a medium heat and then turn to low.
Cover the pot, leaving the lid open a bit to prevent the pot from boiling over.
Cook until the beets are tender and most of the liquid is gone.
This generally takes a minimum of an hour.
In the oven
Preheat the oven to 375°
Put the beets and braising liquid into a Dutch oven or braising pan that can go into the oven (no plastic handles!) and cover.
Bake for at least an hour, sometimes a bit longer, until beets are tender and most of the liquid is gone. Stir occasionally.
Variations on a theme
Top a salad with them.
I generally don’t toss the beets into a salad as they will coat everything with their dark red sauce.
One of my favorite salads with these beets is with orange wedges, baby arugula and toasted walnuts.
Print this Recipe!