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.
- 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.
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?
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 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.
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.
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.
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.