The original Glen-Mor Restaurant recipe used canned whole small beets. I love fresh beets and don’t mind the work and stained hands, so I adapted the recipe to use fresh instead of canned. The beets will keep in the sauce for 2 to 3 days in the refrigerator.
Servings: 4
Fresh
3 medium red beets
1 large navel orange
Pantry
2 Tbsp. apple cider vinegar
1 tsp. granulated sugar
1 tsp. salt
1-1/2 tsp. cornstarch
Prepare beets
Chop off beet tops and reserve the greens for another use, such as in a salad. Cover whole, unpeeled beets in water in a medium, covered sauce pan and bring to a boil. Crack the cover and boil for 30 minutes, or until beets are tender when pierced with a fork. Remove the beets from boiling liquid, reserve 1 cup of liquid. Let beets cool to room temperature. Rub skins off beats and set aside in the reserved boiling liquid. Add vinegar, sugar, and salt, let beets soak for 15 minutes.
Prepare oranges and thickener
Zest the orange, yielding approximately 1 tsp. Juice the orange, yielding approximately 1/4 cup. Add cornstarch to the juice and stir to dissolve.
Boil beet juice
Remove beets from juice mixture and set beets aside. Add orange zest to the juice and bring to a boil.
Make orange sauce
Once the beet juice is boiling, add the orange juice and cornstarch mixture slowly and stir with a whisk. Bring to a boil. Continue boiling and stirring until thickened slightly.
Serve
Divide beets into four small dishes and pour 1/4 cup of the orange sauce into each dish.
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