One of our favorite root veggies is beets! We love them raw in salads, pickled, roasted, even in desserts.
Glazed beets are often associated as a sweet side dish but this recipe tips the scale to where it may be used in either savory and sweet dishes. The best comparison we can make is cranberry sauce, and that’s because of the addition of Florida sour orange juice.
The end result is a blink away from “candied” beets, but not quite, as the beets are still very moist and not dried as most candied anything usually turns out. Use it as a topping for savory dishes, like green salad, or for sweet dishes, like ice cream, fruit pies like apple, or as the main ingredient of small tarts.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Yields: 1 pint
- 3 cups diced beets (about 6 medium beets peeled and diced into 1/4 inch cubes; 1 cup each here of red, gold, and candy striped)
- 1/2 cup sour orange juice or 1/4 cup orange juice and 1/4 cup lime juice)
- 1/4 cup organic Florida honey
- 1 tbsp candied orange peel diced (1/4 inch cubes)
- 1 tbsp candied ginger diced (1/4 inch cubes)
- Wash the beets, remove and discard the leaf and root ends, peel, dice into 1/4 inch cubes; set aside.
- Dice the candied orange peel and ginger if not already diced (as candied orange peel often is); set aside.
- Add the sour orange juice and honey to a medium saucepot on medium-high heat, stir to mix well, bring to a boil, add the diced beets, cinnamon stick, candied ginger and orange peel, stir, reduce to a simmer, stir occasionally, cook for 15 minutes.
- Remove the cinnamon stick, discard.
- Remove the beets, and candied ginger and orange peel using a slotted spoon or ladle, place in heat proof bowl to cool, then into a sealable plastic storage container, place in the fridge to chill.
- The liquid remaining in the pot may be further reduced to desired consistency then added back to the beets or stored in a separate container to be kept for other uses.