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Tangy glazed beets
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Grapefruit juice makes all the difference in this recipe.
Beets are in season; citrus is in season. Might as well use them both to advantage.
While the term "glazed beets" might bring up images of those horrendous color photographs that used to appear in cookbooks back in the 1950s and 60s, don't be put off. If you like beets, this is a great recipe. Cooking the beets in citrus juice and then reducing the juice into a sweet, tangy sauce rich with butter is just about one of the nicest things you can do to a beet.
Admittedly, this is a very rough recipe, only because I've never bothered to measure it out. It always works and - despite the peeling and slicing of the beets - it's very simple. You could always squeeze your own citrus juices, as well, and it does taste better but I won't hold you to it. Don't, however, leave out the grapefruit juice. I don't like grapefruit juice by itself, but here it adds a depth to the citrus sauce that pretty much makes the dish. If the juice reduces too quickly before the beets are tender, just add water or a little more juice.
Gold beets, peeled and then sliced so that all the pieces are the same size.
Orange juice
Grapefruit juice
Butter
Salt and pepper
- Place the beets in a wide mouthed stainless steel pot. A large, deep walled skillet works well here, but don't use aluminum or iron as the acids in the juice will react with the metal.
- Pour equal amounts of grapefruit and orange juice into the pan until the beets are covered.
- Bring citrus juice to a boil and then reduce to simmer. Check the beets from time to time and when they're just about tender, turn the heat up again, bringing the juice back to a boil. As the juice reduces, add about 2 tablespoons of butter, stirring it into the sauce.
- When the sauce is reduced completely, add the salt and pepper, and then give the beets another good stir so that they're well covered in sauce.
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