Are you ready for Thanksgiving yet? Because I sure am.
I mean ready in the I’m-not-in-charge-of-dinner sense. This year, I will not be throwing a huge Thanksgiving dinner — last year was fun, but I have other plans in mind. They do happen to be secret though, because, well, a little mystery is always good.
If you do happen to be planning a meal or need a side to take with you, I highly recommend these beets. The orange flavor is subtle, mostly because beets are such a strong statement dish.
Hope y’all are having a lovely week! Xo.
I’m trying something new. Here’s a recipe card, in case you’d like to use this instead (and let me know if you like this better, so I know whether or not to keep making little design recipe cards!)
Orange Glazed Braised Beets, derived from the New California Cook
- 6 medium beets, trimmed, peeled, and quartered
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- ½ cup fresh orange juice
- 1 teaspoon olive oil
- ½ tablesoon unsalted butter
- 1 tablespoon fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- pomegranate seeds and orange zest, for garnish
- Combine the beets, stock, vinegar, orange juice, and olive oil in a cast iron Dutch oven casserole over medium heat. Bring to a simmer, and then reduce the heat to low, and braise for 30 to 45 minutes, or until the beets are tender when pierced with a fork.
- Raise the heat to high and reduce the remaining liquid until it glazes the beets, stirring occaisionally to coat the beets evenly. Add the butter, parsley, salt, and pepper. Toss to coat, and serve with orange zest and pomegranate seeds.