| ORANGE BEETS |
2 to 4 large, or several small, beets
1 Tbsp butter
1 tsp grated orange rind
¾ cup fresh orange juice
1 tsp lemon juice
1/8 tsp salt
1/8 tsp black pepper
1 Tbsp fresh parsley, minced
1 ½ Tbsp chopped almonds, toasted
Place whole beets in a large saucepan; cover with water. Bring to a
boil; cover, reduce heat, and simmer until tender. Drain, then rinse
with cold water until cool. Trim off beet roots and rub off skins. Cut
beets into cubes to measure about 3 ½ cups.
Melt butter in a large nonstick skillet over medium heat. Add beets,
rind, orange juice, lemon juice, salt, and pepper. Bring to a boil; cook
until liquid is the consistency of a thin syrup (about 12 minutes),
stirring occasionally. Place in serving platter, sprinkle with almonds,
and garnish with parsley.
1 Tbsp butter
1 tsp grated orange rind
¾ cup fresh orange juice
1 tsp lemon juice
1/8 tsp salt
1/8 tsp black pepper
1 Tbsp fresh parsley, minced
1 ½ Tbsp chopped almonds, toasted
Place whole beets in a large saucepan; cover with water. Bring to a
boil; cover, reduce heat, and simmer until tender. Drain, then rinse
with cold water until cool. Trim off beet roots and rub off skins. Cut
beets into cubes to measure about 3 ½ cups.
Melt butter in a large nonstick skillet over medium heat. Add beets,
rind, orange juice, lemon juice, salt, and pepper. Bring to a boil; cook
until liquid is the consistency of a thin syrup (about 12 minutes),
stirring occasionally. Place in serving platter, sprinkle with almonds,
and garnish with parsley.
