A delightful and vibrant side dish featuring tender beets coated in a citrusy glaze.
Trim the tops of the beets, leaving about an inch of the stems, and scrub them clean.
Leaving a bit of the stem prevents the beets from bleeding too much during cooking.
Place the beets in a saucepan, cover with water, and bring to a boil. Reduce the heat, cover, and simmer until tender, about 45 minutes.
You can test the doneness of the beets by piercing them with a knife; it should slide in easily.
Drain the beets and rinse them under cold water. Once cool enough to handle, peel off the skins and cut them into bite-sized cubes.
The skins should slip off easily after cooking; use a paper towel to help if needed.
Zest the orange and then juice it. Set both aside.
Zest the orange before juicing for ease and to avoid waste.
Melt the butter in a nonstick frypan over medium heat. Add the orange juice, zest, salt, and pepper, stirring to combine.
Stir constantly to ensure the butter doesn't burn and the glaze is smooth.
Add the beet cubes to the frypan and cook, stirring occasionally, until the glaze thickens and coats the beets, about 10 minutes.
Keep the heat moderate to prevent the glaze from burning.
Sprinkle the sliced almonds over the beets and serve warm.
Toast the almonds beforehand for extra flavor and crunch.
Continua nella nostra app per un'esperienza migliore
