Prep 10 mins
Cook 30 mins
Mmm mmmm, this oft overlooked vegetable is delightful, prepared like this, to accompany grilled or barbecued beef or lamb. Try it.
- 1 1⁄2 lbs small red beets, trimmed (retaining 2" of stems and the tap roots)
- 1⁄4 cup butter
- 2 french shallots (eschalots)
- 1 clove garlic, crushed
- 1⁄2 cup white wine (such as Riesling)
- 1⁄4 cup fresh orange juice
- 1⁄4 cup firmly packed brown sugar
- 2 teaspoons coarse grain mustard or 2 teaspoons French mustard
- 1⁄4 cup chopped fresh chives
- Place the beets in a pan, cover with plenty of water, bring to the boil and cook, partially covered, until tender when tested with a skewer (about 12 to 15 minutes).
- When beets are tender, drain and peel (wear rubber gloves so you dont burn yourself!).
- Cut each bulb into quarters and set aside.
- Meanwhile, melt butter in a heavy pan over moderate heat and add shallots and garlic.
- Cook for a couple of minutes, stirring from time to time to prevent sticking and burning.
- Add wine, orange juice and brown sugar, then bring to the boil over high heat.
- Reduce heat and simmer, uncovered, for 10 minutes.
- Add mustard to the wine and orange juice syrup, and stir to combine.
- Season to taste with salt and pepper.
- Add beets, and heat through gently over low heat.
- Sprinkle with chives and toss gently to combine.
- If necessary, heat a few more minutes, then serve.