More About This Recipe
Whenever I mention beets, there is sure to be someone who shoots off a quick “ew” without hearing anything more … and more often than not, that person has only ever had canned beets. It’s sad. Now look, I have nothing against canned beets really … but fresh beets? They are totally different and wildly better. And they work great as a Thanksgiving side dish.
The best fresh beets are the ones from farmers’ markets in summer. They are plump and come in a variety of lovely colors. But in a pinch, the ones from the grocery store are fine as well.
Then the question is how to cook them. In the summertime, I grill beets a lot. But when winter rolls around, if I buy beets then they are almost certain to be roasted. Roasting transforms the beets, rendering them tender and gloriously sweet. And when you add the fabulous dimension of orange, they are simply fabulous.
These Roasted, Orange-Glazed Beets are perfect for Thanksgiving dinner, or anytime. Once the beets are cleaned and cut (to speed that up, use a food processor), they are mixed in a casserole dish and roasted for about an hour. It’s easy, fairly hands-off and can be made a day or two in advance. Doesn’t that make things easier?
So, what say you … are beets delicious or what?
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.