Beets are among the most healthful
vegetables. One-half cup of cooked beets provides four times the fiber of an
equal amount of shredded cabbage, and as much potassium as a banana. Beets also
contain 25 percent of the folic acid we require daily (cooked beet greens supply
even more), and significant amounts of vitamin C, iron, and magnesium.
Beets with Orange and Almonds
1 lb. beets
Juice of 3 oranges
Zest of 1 orange
1/4 C. unsalted butter
Freshly ground pepper
1/3 C. slivered almonds, toasted
1/2 orange, for garnish
2 T. coarsely chopped chervil or 1 to 2 t. chopped fresh tarragon, for garnish
Heat the oven to 375 degrees. Trim the leaves off the beets, leaving about an
inch of stem. Set the beets in a roasting pan. Bake until the skins are crinkled
and loose and a sweet beet smell permeates the kitchen. Medium-sized beets
should take about 1-1/2 to 2 hours, small ones about 1-1/2 hours.
Peel the beets and cut into 3/8-inch cubes. Place the orange juice, orange zest,
beets and butter in a shallow saucepan or a skillet. Cook over low to medium
heat for 15 minutes -- stirring occasionally -- then raise the heat to high to
reduce the cooking liquid, about 2 minutes. The beets should be coated with an
orange glaze. Taste. Salt if necessary, and add plenty of freshly ground pepper.
Turn into a warm serving dish and top with the almonds. Squeeze the orange half
over the cooked beets and garnish with the chervil. Serve immediately.