Sunday, December 26, 2010

Vanilla and Cardamom Glazed Beets

Courtesy of Adam Reid, Boston Uncommon: Cooking (Boston Globe Magazine). Slightly altered for our kitchen. Note that we took two days with it, due to the need to roast the beets.

2 lb red and golden beets
1 orange
1 1/2 tbs sherry vinegar
2 tsp light brown sugar
2 tsp butter
1/4 tsp ground cardamom
1/4 tsp pure vanilla extract
Fresh-ground pepper

Heat oven to 400. Wash beets (do not peel) and wrap in foil. Put in roasting pan and cook about 1 1/2 hrs. Remove and cool.

Peel beets (peels will rub off after roasting). Wedge or cube them. Zest and juice orange.

In large skillet, combine orange juice with zest, vinegar, and brown sugar. Simmer over medium until syrupy, about 4 min. Stir in butter, cardamom, and vanilla.

Add beets and coat them with sauce. Salt and pepper to taste. Heat beets through, about 2 min. Serve at once.

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