Beets, beets the magical root the more you eat the more you ______??
Hmm couldn’t think of an ending for that one… but I tried! ;)
Pickled, roasted, raw, shredded, steamed, juiced or boiled these colorful roots are my favorite! I can’t get enough of them. Choose small to medium beets with smooth skins. If the greens are still attached (yeah!!) they are delicious, make sure the leaves are still vibrant, fresh and not all wilted. If you are boiling beets try not to break the skin when washing them, leave the tail and a couple inches of the stem on to help avoid bleeding. Once they are cooked through and cooled a bit you should be able to slip the skins off fairly easily.
Gold Star nutrient: Vitamin A (166% DV in 1/2 cup boiled)
Orange Glazed Beets
1 pound beets
3 tablespoons butter
3 tablespoons AP flour
1/2 cup orange juice
1/2 cup water
3 tablespoons brown sugar
2 tsp grated orange zest
nutmeg, salt and pepper
1. Wash beets with 2 inches of the stem and tail still attached. Boil gently, covered, until tender about 45 min (or 1 hour or more for old beets)
2. Cool them slightly, slip off the skins and slice beets
3. While the beets are cooking prepare the orange glaze. Melt the butter over medium heat in a small saucepan, whisk in the flour until well blended and smooth (about 1.5 min- this is called a roux! :) ). Slowly add the water and juice while whisking, whisk constantly to prevent lumps, continue cooking until sauce is smooth, thickened, and hot about 2 minutes. Add sugar and zest, and season with a sprinkle of nutmeg, salt and pepper
4. Pour the sauce over the cooked beets and serve hot.