Radcliffe Beets

Name: Radcliffe Beets
Ingredients: 1 pound red beets, trimmed; 1 cup fresh orange juice; zest from 1 orange (about 1 tablespoon); juice from 1 Meyer lemon; zest from 1 Meyer lemon; 1 tablespoon balsamic vinegar; 2 tablespoons honey; 1 teaspoon cornstarch; 2 tablespoons butter

9 ingredients

4 steps

Ingredients

1 pound red beets, trimmed
1 cup fresh orange juice
zest from 1 orange (about 1 tablespoon)
juice from 1 Meyer lemon
zest from 1 Meyer lemon
1 tablespoon balsamic vinegar
2 tablespoons honey
1 teaspoon cornstarch
2 tablespoons butter

Directions

1

Place the beets in a skillet or roasting pan, add 1/2 cup of water, and cover with foil or a lid. Roast in a 350 degree oven for about an hour, until beets can be easily pierced with a fork. Remove from oven and cool, uncovered.
2

When beets are cool enough to handle, slip off and discard the skins, and cut into large dice. Set aside.
3

In a small saucepan, whisk together the orange juice, Meyer lemon juice, vinegar, honey and cornstarch. Bring the mixture to a gentle boil and reduce slightly, whisking constantly until thickened a bit. Remove from the heat and whisk in the butter and citrus zest. .
4

Pour over the diced beets and stir to combine well. Salt to taste. Best at room temperature.