|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy recipe for golden beets gets extra flavor from a buttery brown sugar syrup. The brown sugar is combined with butter and apple juice or orange juice for a simple sauce that glazes the beets after they have roasted. Feel free to replace the apple or orange juice with pineapple juice or apricot nectar.
While this recipe calls for golden beets, it can be made with red beets, white beets, or the striped Chioggia beet, more commonly known as candy cane beets.
Cook the Beets
Cut the leaves and stems from the beets and scrub them under cold running water. Put the whole, unpeeled beets in a large saucepan and cover with water. Bring to a boil; cover the pan, and simmer over medium heat for about 20 to 30 minutes, until tender. Alternatively, coat each whole beet with olive oil and wrap in foil. Place them in a baking pan and roast in a preheated 375 F oven for about 45 minutes to 1 hour, or until tender.
Slip skins from the cooked beets and cut into 1/4- to 1/2-inch pieces.
Make the Sauce
In a large skillet or saute pan, combine the brown sugar, apple or orange juice, butter, salt, and pepper. Bring to a simmer over medium heat.
Add the cooked, peeled, and diced beets to the sauce. Continue cooking, stirring constantly, until the liquid has evaporated and the beets are glazed with the sauce, about 5 to 7 minutes.
- Double or triple the proportions for this recipe and freeze some for later enjoyment. Completely cool the glazed beets. Pack them into freezer containers or heavy-duty freezer bags, label with the name and date, and freeze for up to 8 months. When you're ready to enjoy them, thaw in the unopened container in the refrigerator. Reheat and enjoy.
- The beets might be a little mushier thawed and frozen than freshly roasted and glazed. To avoid mushy beets, roast the beets for less time until they are al dente.
- Additionally, the sauce might have thinned out too much. Correct this with a slurry made of 1 tablespoon cornstarch mixed with 1/4 cup cold water. Add while reheating, stirring constantly, and it will thicken up.
To make spiced glazed beets, add 1/4 teaspoon of cinnamon and a dash of nutmeg to the sauce mixture.