Wednesday, 25 November 2015

Beets à la Marmalade

I've done beets with orange and ginger flavours before, but you can't beat (sorry) this version for simplicity and speed. Well, apart from the fact that beets still take 45 minutes to cook first. However, you can do that right before the meal, or up to a day ahead. It will just take a little longer to reheat them and get the sauce going.

4 servings
15 to 20 minutes prep time, plus 1 hour cooking time in advance

Beets à la Marmalade

4 medium (500 grams, 1 pound) beets
1 tablespoon unsalted butter
2 tablespoons orange or ginger marmalade
the finely grated zest of 1/4 orange
the juice of 1/2 orange
1/4 teaspoon salt
freshly ground black pepper to taste

Wash the beets and put them in a pot with water to cover them. Bring them to a boil and boil for about 45 minutes, until tender. Drain them and let them cool enough to handle, then peel them and slice or cube them.

Put them in a pot with the butter, marmalade, orange zest, orange juice, salt, and pepper, and bring up to a simmer. Simmer, stirring frequently, until the sauce thickens enough to coat them lightly, and they are hot through.




Last year at this time I made, uh, Sweet Roasted Beets. How about that. Yes, I like my beets a bit sweet. Bite me.

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