Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. beets
- Juice of 3 oranges
- Zest of 1 orange
- 1/4 C. unsalted butter
- Salt
- Freshly ground pepper
- 1/3 C. slivered almonds, toasted
- 1/2 orange, for garnish
- 2 T. coarsely chopped chervil or 1 to 2 t. chopped fresh tarragon, for garnish
Directions
Heat the oven to 375 degrees. Trim the leaves off the beets, leaving about an inch of stem. Set the beets in a roasting pan. Bake until the skins are crinkled and loose and a sweet beet smell permeates the kitchen. Medium-sized beets should take about 1-1/2 to 2 hours, small ones about 1-1/2 hours.
Peel the beets and cut into 3/8-inch cubes. Place the orange juice, orange zest, beets and butter in a shallow saucepan or a skillet. Cook over low to medium heat for 15 minutes -- stirring occasionally -- then raise the heat to high to reduce the cooking liquid, about 2 minutes.
The beets should be coated with an orange glaze. Taste. Salt if necessary, and add plenty of freshly ground pepper. Turn into a warm serving dish and top with the almonds. Squeeze the orange half over the cooked beets and garnish with the chervil. Serve immediately.
Category:Pan-fry Beet RecipesCategory: Roasted Beet RecipesCategory: Steamed Beet RecipesCategory: Beet Side Dish Recipes