Side Pannel
Roasted Beets with Orange Cumin Glaze
Roasted Beets with Orange Cumin Glaze
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 5 lg Beets, (about 2 pounds)
- 1/2 c Fresh orange juice
- 1 ts Ground cumin
- 1 tb White wine vinegar
- 1 1/2 tb Honey
- 1 ts Cornstarch
- 2 tb Butter
- 1/2 ts Salt
- 1/4 c Walnuts, toasted and chopped
- 1 tb Orange zest, finely chopped
- 2 tb Fresh parsley, chopped
Directions
1. Preheat oven to 375 degrees.
2. Wash the beets and leave root untrimmed. Place beets on a large sheet of
foil and seal like a package. Place foil packet on a baking pan and roast
in preheated oven until very tender, about 1 hour and 45 minutes. Poke
beets to make sure they are tender.
3. As soon as beets are cool enough to handle, slip the skins off and cut
into 1/4-inch slices.
4. In a small bowl, mix together the orange juice, cumin, vinegar, honey
and cornstarch. Stir until cornstarch is well incorporated.
5. Place liquid mixture in a large, nonstick sauté pan and heat over
medium-high heat. Add the butter and salt. Bring to a boil and add the
sliced beets. Cook, turning beets as necessary, until they are hot and
nicely glazed. Place on a serving platter or in a large, shallow bowl.
6. Mix together the walnuts, orange zest and parsley; sprinkle over the
beets.
Chef's Note: You can prepare this recipe partly in advance: Just roast,
peel and slice the beets ahead of time. This can be done up to 3 days in
advance. Then finish the rest of the recipe procedure per instructions.
2. Wash the beets and leave root untrimmed. Place beets on a large sheet of
foil and seal like a package. Place foil packet on a baking pan and roast
in preheated oven until very tender, about 1 hour and 45 minutes. Poke
beets to make sure they are tender.
3. As soon as beets are cool enough to handle, slip the skins off and cut
into 1/4-inch slices.
4. In a small bowl, mix together the orange juice, cumin, vinegar, honey
and cornstarch. Stir until cornstarch is well incorporated.
5. Place liquid mixture in a large, nonstick sauté pan and heat over
medium-high heat. Add the butter and salt. Bring to a boil and add the
sliced beets. Cook, turning beets as necessary, until they are hot and
nicely glazed. Place on a serving platter or in a large, shallow bowl.
6. Mix together the walnuts, orange zest and parsley; sprinkle over the
beets.
Chef's Note: You can prepare this recipe partly in advance: Just roast,
peel and slice the beets ahead of time. This can be done up to 3 days in
advance. Then finish the rest of the recipe procedure per instructions.
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