Sauteed Beets with Butter and Orange Juice
This recipe is excellent with fish or chicken. Also adds color and flavor to a green salad. Serves 4 as a side dish.
4 medium beets (about 1 pound without greens)
1 tablespoon unsalted butter
1/4 cup orange juice
1 tablespoon lemon juice
Freshly ground black pepper
- Preheat the oven to 400 degrees.
- Trim all but the last inch or so of the stems from the beets. Wash the beets well and trim any dangling roots. Wrap the beets in aluminum foil. Place the beets in the oven and roast until a metal skewer glides easily through them, 1 to 1 1/4 hours.
- Remove the beets from the oven, open up the foil, and cool slightly. Discard the foil. Use paper towels to hold the warm beets and rub the gently to slip off their skins. Cut the beets into 1/2-inch cubes.
- Melt the butter in a large skillet. Add the beets and cook, stirring often, over medium-high heat just until the beets are lightly coated with butter, about 1 minute. Add the orange and lemon juices and cook just until the liquid reduces and thickens to a glaze, about 2 minutes. Season with salt and pepper to taste and serve immediately.