Adapted from The New Basics, Rosso and Lukins
Ingredients:
- 2 pounds of beets (any type, striped ones [chiogga] are sweeter, we tried both kinds this week) and well rinsed
- 1/2 cup sugar
- 5 tablespoons red wine vinegar
- 1/4 cup fresh orange juice
- 2 teaspoons cornstarch
- salt and fresh ground pepper to taste
- 1 tablespoon unsalted butter
- Grated zest of 2 oranges
Make It:
1. Cover the beets with cold water in a medium sized pan. Bring to a boil. Reduce heat to simmer, cover and cook until tender (40-50 minutes). Drain, rinse, trim and slip skins off. Cut into quarter inch slices or cubes. Set these 4 cups of beets aside.
2. Combine sugar, vinegar, orange juice, cornstarch and salt and pepper in a heavy saucepan. Whisk well and bring to a boil over medium heat. Stir constantly until the mixture is clear and thickened...(4-5 minutes). Whisk in the butter and cook until butter is melted.
3. Remove pan from heat and pour sauce over the beets. Toss gently, serve hot, at room temperature, or cold.
4 to 6 portions
