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Categories:Viewed: 52 - Published at: 5 years ago
Ingredients
- 1 pound red beets, trimmed
- 1 cup fresh orange juice
- zest from 1 orange (about 1 tablespoon)
- juice from 1 Meyer lemon
- zest from 1 Meyer lemon
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 2 tablespoons butter
Method
- Place the beets in a skillet or roasting pan, add 1/2 cup of water, and cover with foil or a lid. Roast in a 350 degree oven for about an hour, until beets can be easily pierced with a fork. Remove from oven and cool, uncovered.
- When beets are cool enough to handle, slip off and discard the skins, and cut into large dice. Set aside.
- In a small saucepan, whisk together the orange juice, Meyer lemon juice, vinegar, honey and cornstarch. Bring the mixture to a gentle boil and reduce slightly, whisking constantly until thickened a bit. Remove from the heat and whisk in the butter and citrus zest. .
- Pour over the diced beets and stir to combine well. Salt to taste. Best at room temperature.
