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Sautéed Beets* with Orange Zest

Recipe for June 17, 2007

Here’s the easiest way to prepare the bounty of beets that are now available at the market.  You’ll be seeing them for many weeks so there’s no excuse not to try them.  Remember, after they are roasted they bleed the most intense ruby color that will easily stain your hands and most everything they touch.  Using a paper towel to slip off the skins may help.  Beware!

  • 2 pounds of beets
  • Zest of one orange
  • Juice of the orange
  • Butter
  • Olive oil
  • Kosher salt
  • Fresh ground pepper

Preheat oven to 400˚.

Trim (beet greens) and wash the beets.  Place on foil and sprinkle very lightly with olive oil. Tightly close the foil and roast until you can slip a knife easily into the beets.  This may take up to 45 minutes depending on the size of the beets.  Loosen the foil and let the beets cool slightly or until the skins can be easily removed.  Quarter the beets.  Set aside until ready to use.

When you are ready to prepare the beets gently sauté them in a pat of butter or a splash of olive oil.  Add the juice of the orange and the orange zest until most of the liquid has been reduced.  Sprinkle with salt and pepper.  Serve either hot or at room temperature.

*Available at the Old Cheney Road Farmers’ Market