Beets and Walnuts in an Orange-Balsamic sauce

Beets and Walnuts in an Orange-Balsamic sauce
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Right up front, we’ll give this recipe 5 stars. This is, hands-down, our favorite way to eat beets, and we prepare them like this almost every time we get beets from the CSA. Even beet-haters like these beets.

This recipe is a modified version of one we found in Denis Cotter’s Wild Garlic, gooseberries, … and me. Our modification is adding a bit of orange juice. The slightly tart orange juice helps to bring out some of the sweetness from the beets, don’t you think? It’s superb either way.

Beets and Walnuts in an Orange-Balsamic sauce

Beets and Walnuts in an Orange-Balsamic sauce

Ingredients

  • 1 3/4 lb beets, washed
  • 2 tsp caraway seeds
  • 2 Tbs olive oil
  • 2 Tbs Balsamic vinegar
  • 2 Tbs orange juice
  • 2 Tbs sugar
  • 2 ounces chopped walnuts

Abbreviated Instructions

Boil beets for 20-30 minutes until fork tender.

Run cold water over the beets until you can handle them. Then slip the skins right off.

Mix ingredients. Just mix the vinegar, sugar, orange juice, oil, and caraway seeds in whatever baking dish will hold your beets.

Slice the beets thinly and toss with liquid mixture until all you have coated the beets.

Sprinkle the walnuts over the top.

Bake 40-50 minutes. You should see the beet slices beginning to caramelize towards the end.

http://scratchinit.halversen.com/2012/11/beets-and-walnuts-in-an-orange-balsamic-sauce/

Ingredients:

  • 1 3/4 lb beets, washed
  • 2 tsp caraway seeds
  • 2 Tbs olive oil
  • 2 Tbs Balsamic vinegar
  • 2 Tbs orange juice
  • 2 Tbs sugar
  • 2 ounces chopped walnuts

Ingredient discussion: Use fresh beets, and good Balsamic vinegar. Remember, the fewer ingredients, the better quality needed.

Procedure:

beets in a pan
Add enough water to cover by an inch and boil until you can pierce the beets with a fork. Then they’ll peel easily.

Boil beets for 20-30 minutes until fork tender. You will be peeling these beets, and this is the easiest way. Trust us; have we ever led you astray?

peeling beets
Peeling beets. Your fingers might get stained a bit, but it’s worth it. Don’t splash on a nice white shirt, though; that might be a toss-up.

Cool the beets. Run cold water over the beets until you can handle them. Then slip the skins right off. You might have a few places that need some encouragement — use the edge of a fork or a fingernail. That’ll do it.

Preheat oven to 350°F

Mix the liquid ingredients and the caraway seeds. We scaled down the amounts to fit our beets.

Mix ingredients. Just mix the vinegar, sugar, orange juice, oil, and caraway seeds in whatever baking dish will hold your beets. We normally use an 8×8-inch baking pan. These first beets of the season were tiny beets so they fit in an individually-size casserole. We scaled down the amount of ingredients, too.

Slice the beets thinly. We had really small beets, so we just quartered them, but slicing is a better way to go with larger beets; they’ll get a bit caramelized in spots. Yum, yum.

Toss the beet in the sauce, making sure to coat each and every beet piece. Don’t skimp, we’ll check.

Add the beets to the sauce. And toss until all you have coated the beets. If you sliced the beets, you’ll have to separate the slices that stuck together. Loosely cover. You can use parchment paper, or in our case, we had a loose-fitting lid.

beets with walnuts
Toss the walnuts on top. Or put them on later. Or toss them with the sauce. It’s all good.

Top with walnuts. Sprinkle the walnuts over the top. You can toss and coat them if you like, or you can add them near the end. It’s all good.

Bake 40-50 minutes. You should see the beet slices beginning to caramelize towards the end. Then the beets are done.

completed beets
The best beets you’ll ever have. Guaranteed or your money back!

Serve. And prepare yourself for the best- tasting beet dish ever. One that you’ve scratched yourself.

As we said above, this gets 5 stars. It’s simple, easy to remember, and sooooo tasty.

Worth the trouble?

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