Orange and Brown Sugar-Glazed Beets
Back to Recipes & MoreIngredients
- 2 lbs (908 g) red beets
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (28 g) butter
- 2 pcs shallots, peeled and diced
- 1 tbsp (8 g) all-purpose flour
- ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
- ½ to ¾ cup (125 ml to 188 ml) orange juice, freshly squeezed
- Kosher salt and black pepper to taste
- 1 medium navel orange, skin removed, sliced into ¼-inch pieces
- 2 tbsp (8 g) flat-leaf parsley, roughly chopped
Instructions
Step 1
Preheat oven to 425°F (218°C). Line a 9 x 13 inch baking dish with foil. Scrub beets under cold water to remove any dirt. Cut larger beets in half. Rub beets with the vegetable oil then place into the prepared baking dish. Cover with foil, place into the preheated oven and bake for 1½ hours or until beets are tender. Remove from oven and leave covered; 30 minutes or until cool to the touch.
Step 2
Peel and prepare the beets, wearing disposable gloves to avoid staining your hands. Gently rub the outside of the beets with a dry paper towel to peel away the skins. Use a paring knife to assist with stubborn skins and to remove caps. Cut beets into 1-inch chunks. Set aside.
Step 1
Melt butter in a large skillet on medium-high heat. Add shallots and cook until soft and translucent; about 5 minutes. Sprinkle and stir in the flour, and cook for 1 minute. Repeat the process with the Redpath® Dark Brown Sugar, and then the ½ cup (125 ml) of orange juice. Stir ingredients together. Heat and stir until sauce is thickened. If desired, add more orange juice for a thinner sauce.
Step 1
Add prepared beets to the skillet and heat through. Add half of the prepared oranges, toss or stir and season to taste with salt and pepper.
Step 2
Transfer to a serving dish or small platter before garnishing with the remaining orange pieces and chopped parsley. Serve immediately.
