A citrus glaze is a great way to enhance the natural flavor of beets.
Serves: 4 to 6
- 6 medium beets
- 2 teaspoons cornstarch or arrowroot
- 3 tablespoons apple cider vinegar
- 2/3 cup fresh orange juice
- Salt and freshly ground pepper to taste
To microwave the beets: Leave on an inch of the beets’ stalks, and place in a deep casserole dish with about 2 inches of water. Cover and microwave for 12 minutes. Check the beets (they should be easily pierced with a knife, but still firm), and if necessary, microwave them a bit longer.
To cook the beets: Rinse the beets and cut away all but an inch of the stalks. Combine in a large deep saucepan with water to cover; bring to a boil, then simmer until just tender. How long this will take varies greatly upon the size of the beets; start checking after about 20 minutes, but don’t poke too many test holes into them, or they’ll bleed like crazy! When done, drain.
No matter which cooking method you use, let the beets cool (you can plunge them into a bowl of cold water to speed things up), and when cool enough to handle, peel them and cut into 1/2-inch dice.
Combine the cornstarch and vinegar in a small container and stir until dissolved. Set aside.
Heat the orange juice in a medium saucepan and bring to a gentle simmer. Whisk in the cornstarch and vinegar mixture, stirring carefully to avoid lumps.
Stir in the diced beets. Cook over very low heat until heated through, about 2 to 3 minutes, then serve at once or cool until just warm.