Orange and Mustard Beets

Mmm mmmm, this oft overlooked vegetable is delightful, prepared like this, to accompany grilled or barbecued beef or lamb. Try it.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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).
2. When beets are tender, drain and peel (wear rubber gloves so you don’t burn yourself!).
3. Cut each bulb into quarters and set aside.
4. Meanwhile, melt butter in a heavy pan over moderate heat and add shallots and garlic.
5. Cook for a couple of minutes, stirring from time to time to prevent sticking and burning.
6. Add wine, orange juice and brown sugar, then bring to the boil over high heat.
7. Reduce heat and simmer, uncovered, for 10 minutes.
8. Add mustard to the wine and orange juice syrup, and stir to combine.
9. Season to taste with salt and pepper.
10. Add beets, and heat through gently over low heat.
11. Sprinkle with chives and toss gently to combine.
12. If necessary, heat a few more minutes, then serve.