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Saturday, November 13

Braised beets with orange & cloves

Beets, red, golden, or striped
1 ½ pounds
Olive oil
1 tablespoon

Pepper, freshly ground

Orange juice, freshly squeezed
1 cup
Orange zest
2 teaspoons
Cloves, whole
  1. Preheat oven to 400°F.
  2. If the beet greens are still attached, trim them, leaving about 1 inch of the stem intact; reserve the greens for another use.
  3. Peel the beets.
  4. Brush with olive oil, and transfer to a Dutch oven that just large enough to hold them.
  5. Add the orange juice, zest, honey, and cloves.
  6. Cover, and braise the beets in the oven for 1 hour.
  7. Remove the pan from the oven, uncover, and season generously with salt and pepper.
  8. Return the pan to the oven uncovered, and continue to braise, until most of the liquid has evaporated and the beets are caramelized and tender throughout when pierced with a knife, about 30 minutes longer.
  9. Let the beets cool slightly in the pan, and then transfer to a serving bowl.
  10. Season to taste with salt and pepper, and serve.
Warning: Do not be alarmed the next time you go to the bathroom... the beets leave a noticeable, but harmless, impression on your body's system.
    Recipe from Williams-Sonoma Essentials of Slow Cooking.

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