Beets w/ Cherry Orange Glaze Recipe
The combination of beets with cherry orange flavors and a little rosemary, is a very enjoyable way to get the benefits of this incredible vegetable.
Red Beets w/ Cherry Orange Glaze
Ingredients
- 5 Tbsp. Olive Oil
- 12 Dried Cherries
- Juice of 1 Orange, about 5 tbsp.
- 1/4 tsp. Vanilla
- 1/2 tsp. Sherry Vinegar
- Little pinch of salt
Instructions
- 1 Bunch of Beets
- Feta Cheese or Almond Cheese
- Pumpkin Seeds
- Rosemary and Flowers
- Half an Orange
- Fresh herbs of choice if you have some. Basil leaves are wonderful with this.
- Slice the tops off of the beets, keep about an inch of the stem on, then wash them. The skin will slide off after they're cooked. Poke each beet once with a knife. Put the beets in a pot of water. Add a branch of rosemary and half of a sliced orange to the water. Once it starts to simmer, keep it on simmer for about 30 minutes, possibly 40.
- When the beets are cooked through (not too soft), carefully pour them in a colander and let cool water run on them until you're comfortable removing the skin with your hands. It will slide off very easily. Rinse them again to get all of the skin off.
- Slice the beets either in quarters or, as seen in the photo, into tiny bits.
- Pour the Cherry Orange Glaze over the beets. Add crumbled cheese, orange rind, pumpkin seeds, sliced onions, fresh herbs of choice, and if you can find them around the neighborhood-rosemary flowers.
Notes
Rosemary flowers give food a delicate rosemary flavor that I have always found more enjoyable then adding the leaves. Also, by adding fresh rosemary and orange to the pot while cooking the beets, it infuses the beets with a little bit of the flavors that make this dish delightful.
Rosemary flowers are blooming so nicely right now, if you have a friendly neighbor or friend with a rosemary bush, some varieties produce lots of beautiful little purple flowers, and are worth picking.
I like to toast the pumpkin seeds, until they're warm, sprinkle some seasoning, then add them to the salad.
Fresh cherries are in season for a short time of the year. This recipe would be wonderful with pitted, fresh cherries too.
