Orange-Glazed Beets

I happen to love beets. But I didn’t always. When I first tasted them, they tasted like dirt to me. Not that I really know what dirt tastes like, mind you. But they have a real earthiness to them that you almost have to force yourself to embrace, sort of like learning to love beer.

There’s nothing quite like the simplicity of roasted beets. They’re sweet and tender. But today I roasted them and then glazed them, with spectacular results.

The original recipe is from a cookbook called The New California Cook, by Diane Rossen Worthington, published in 2006.

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I’m basically a California girl at heart. I’ve lived many different places in my life, both growing up and since marrying. But there’s just something about California. And that’s what the recipes in this book are about. Here’s a quote from the introduction:

“You don’t have to live in California to be a California cook – what you do need is a California spirit.”

The recipe for orange-glazed beets caught my attention because as I said, I love beets. I’ve roasted them, and pickled them, but never glazed them, so I knew I had to try this. It’s a little more involved recipe, because I made it a little more difficult by adding an extra step. I wanted to roast the beets first, which after-the-fact, didn’t really make a difference.

Orange-Glazed Beets
Adapted from The New California Cook

3 medium-sized beets
Olive oil
Salt
Pepper
1/4 cup chicken stock
1/4 cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon butter

Preheat the oven to 400 degrees. Cut off the stems of the beets. Place the beets in a foil-lined roasting pan. Two of the beets were larger than the third, so I sliced them in half, to make them more uniform in size.

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Drizzle them with a little olive oil, about 3 tablespoons. Season with salt and pepper.

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Cover the whole baking dish with foil, and bake the beets for about 30 minutes.

Remove the foil and roast the beets for 15-20 minutes. They’re not completely tender at this point, but I didn’t want them cooked thoroughly before I went through the glazing process, which cooks the beets further.

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Remove the beets from the oven and let them cool.

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Meanwhile, combine the chicken stock, orange juice and balsamic vinegar in a saucepan. Bring the mixture to a light boil, and let reduce for about 15 minutes or so.

When the beets are cool enough to handle, remove the peels. I do this by rubbing the skins with paper towels. If all of the peel won’t come off, finish with a peeler. Some people wear gloves handling beets, because your fingers will turn red.

But it’s not permanent.

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Slice the beets into lengthwise wedges or, if you prefer, horizontal slices. It depends what shape you want.

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Place the beets into the liquid and maintain a soft simmer. Pour all of the remaining liquid from the roasted beets into the saucepan.

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Continue simmering, occasionally spooning the liquid over the beets, if they are not completely submerged. The liquid will reduce and become a glaze.

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Add the butter, stir in, then remove the saucepan from the stove.

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The original recipe calls for added chopped parsley, but I omitted that. You can taste for salt.

These beets are a lovely side dish. Today I paired them with a pesto-crusted pork tenderloin, and it was a perfect combination. The beets would also be lovely on a composed salad.

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verdict: Delicious! As I mentioned, I don’t think the roasting step improved the beets ultimate flavor and texture, so that step can easily be omitted. Simply peel and chop/slice the beets, and simmer them in liquid. You will have to double up on the liquid ingredients, however, since the whole process will take about 45 minutes before the raw beets become tender.

note: I will make these beets again in the fall, with some apple cider and maple syrup. They really are fabulous glazed!

By Published On: July 7th, 201452 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

52 Comments

  1. nowathome July 7, 2014 at 8:43 AM - Reply

    It looks yummy!

    • chef mimi July 7, 2014 at 9:22 AM - Reply

      I ate the rest of them on salads and they were so flavorful!

  2. Angeline M July 7, 2014 at 9:01 AM - Reply

    I love the almost candy like sweetness of roasted beets; this glaze seems like a wonderful finishing touch.

    • chef mimi July 7, 2014 at 9:21 AM - Reply

      It’s exactly that – a flavorful finishing touch!

  3. apuginthekitchen July 7, 2014 at 9:16 AM - Reply

    I’ve always love beets, really love the orange glaze. Sounds wonderful and your photo’s are amazing!

  4. 13 Spices July 7, 2014 at 9:18 AM - Reply

    Looks divine!

  5. emmabarrett1508 July 7, 2014 at 9:19 AM - Reply

    Beautiful photos as always Mimi. Orange glaze sounds divine. Emma xx

    • chef mimi July 7, 2014 at 9:20 AM - Reply

      Thanks, Emma! The glaze really added something to the beets!

  6. sallybr July 7, 2014 at 9:29 AM - Reply

    Love beets, but unfortunately hubby doesn’t agree with me on that, so I tend to buy them very rarely…. and for some reason I reserve them for cold months…

    love this orange glaze touch!

    • chef mimi July 7, 2014 at 10:55 AM - Reply

      I put them on salads year round. I don’t typically eat them as a side dish, but they were really good. My husband doesn’t eat them either.

  7. thesinglegourmetandtraveller July 7, 2014 at 10:04 AM - Reply

    Gorgeous! I love beets and this is a wonderful way to prepare them.

  8. Elaine @ foodbod July 7, 2014 at 10:27 AM - Reply

    Nice :)

  9. dianeskitchentable July 7, 2014 at 2:34 PM - Reply

    I happen to love beets and I have tasted dirt (doing serious yard work pulling out shrubs when the roots key go). I think I could even convince my husband to try these…any ideas on what I could pass them off as? And no, he doesn’t like tomatoes. Maybe super large strawberries?

  10. chefceaser July 7, 2014 at 2:38 PM - Reply

    Reblogged this on Chef Ceaser.

    • chef mimi July 9, 2014 at 8:40 AM - Reply

      Thank you so much! This went to my spam folder – again!!!

  11. flippenblog July 7, 2014 at 2:50 PM - Reply

    Great one thanks! I love my beets and will try this.

  12. mmmarzipan July 7, 2014 at 3:07 PM - Reply

    I adore beets now too! Stunning shots and great instruction!!! x

  13. eliotthecat July 7, 2014 at 3:56 PM - Reply

    You just can’t beat roasted beets unless, I guess, they’re orange glazed.

  14. Bunny Eats Design July 7, 2014 at 4:30 PM - Reply

    Beautiful glaze. I always loved canned beetroot, but they taste completely different from fresh which have a deeper, serious flavour.

    • chef mimi July 7, 2014 at 9:22 PM - Reply

      That’s definitely true. Of course, fresh is always best!

  15. kathysteger July 7, 2014 at 8:28 PM - Reply

    Absolutely going to make this tomorrow. I adore beets

  16. Bam's Kitchen July 7, 2014 at 8:35 PM - Reply

    Mimi this a a keeper of a recipe. I don’t like my beets sweetened like my mom used to make but naturally sweetened with the roasting is a delicious way to enjoy them. Love you step by steps. Take care

  17. ladyredspecs July 7, 2014 at 9:31 PM - Reply

    Mimi this is my very favourite way of eating beets. They team beautifully with lamb and baby beets make an elegant presentation.

    • chef mimi July 8, 2014 at 7:58 AM - Reply

      They do indeed! Husband won’t eat lamb. Damn husbands.

  18. lovefromitaly July 8, 2014 at 2:04 PM - Reply

    Roasted and glazed?? Drooling here…
    My OH wont eat lamb either. Irritating man.

    • chef mimi July 9, 2014 at 8:39 AM - Reply

      I think that’s why I blog – so I can prepare food that I love, that the husband won’t eat!!!

  19. Mary Frances July 8, 2014 at 2:04 PM - Reply

    Adding a touch of citrus to roasted beets sounds like a fantastic idea!

  20. gottagetbaked July 8, 2014 at 4:19 PM - Reply

    Chef Mimi, this looks like a phenomenally delicious way to prepare beets! This is how big of a fool I was for most of my life – I didn’t try my first beet until about a year or two ago. I used to think they were pickled to give them that red look and I wouldn’t even taste them because I’m not a fan of pickled foods. When my friend told me that they’re naturally red and super tasty, I finally gave in and I fell in love. The next time I want to wow my guests at a dinner party, I’m going to give this recipe a try!

    • chef mimi July 9, 2014 at 8:35 AM - Reply

      I was pretty late in the game when I first realized how good beets are as well. Thanks for your comment!

  21. Abbe Odenwalder July 8, 2014 at 5:00 PM - Reply

    I just love beets and the more i use them the more ways I find to use them! These are great Mimi!

  22. Phil @foodfrankly July 9, 2014 at 11:14 AM - Reply

    Great was to prepare beets Mimi, it could be the perfect partner to so many dishes. Must agree on the photos – beautifully lit and shot!

  23. DellaCucinaPovera July 9, 2014 at 12:22 PM - Reply

    These almost look like poached pears .. mmmmm!

  24. thebrookcook July 12, 2014 at 8:43 AM - Reply

    I know what I’m going to do with all of my CSA beets this week! Thank you!! Yum!

  25. Robyn July 14, 2014 at 7:52 AM - Reply

    Hi Mimi,
    I just tried beets for the first time this year, lol. Loved them and love your recipe. What a pleasure to find your beautiful blog and innovative dishes. I’m going to have fun exploring!

  26. The Wimpy Vegetarian July 25, 2014 at 1:29 PM - Reply

    These look fantastic!!! I’m totally making these. My husband doesn’t like beets and gets nervous when they come into the house, but I have to make them for myself every once in awhile!

    • chef mimi July 26, 2014 at 3:00 AM - Reply

      I completely understand! I’m the only one between the two of us who eats beets as well…

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