Roast Beets With Sage And Orange Glaze
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8medium beets
- 3tablespoons unsalted butter
- 2teaspoons sugar
- ½cup freshly squeezed orange juice
- 2tablespoons grated orange peel, blanched
- 6fresh sage leaves, chopped
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
89 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 2 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Put the beets on a pan and roast them for about an hour or until they are tender when pierced with a fork or skewer. Cool them slightly and slip off their skins. Cut the beets into one-inch cubes.
- Step 2
Melt the butter with the sugar. Add the orange juice and cook until you have a light glaze (about five minutes). Add the orange peel and the sage leaves. Put the beets into a serving dish and toss them with the glaze. Season them to taste with salt and pepper and serve.
Private Notes
Comments
I did with a large orange worth of zest and this was tasty. Not sure I missed having to blanch the peel.
made this on T day.adde apricot marmalade to mix[by accident] none left over.a big hit.
This is a classic dish that pairs very complementary flavors. Note that the roasting until soft is basically only to make the beets easier to peel. I am a fan of undercooked beets myself. I also prepared the stems in a similar fashion, but they require more butter and should be sauteed.