Beets in Orange/apricot Sauce

Submitted by katie in the UP

"We love beets...DH doesn't really care for sweet vegies..but I love them!! This is one I throw together..I save 1/2 lb plain for DH...and this is what I do to mine"

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photo by PaulaG

Ready In:: 35mins
Ingredients:: 4
Serves:: 2

ingredients

¹⁄₂ lb small fresh beet
1 orange
¹⁄₂ cup apricot preserves
Grand Marnier

directions

Cook the beets until tender in boiling salted water, drain, slip the beet skins off with your fingers.
Zest and segment the orange, remove the pith and seeds.
In a small sauce pan heat the apricot preserves and mix in the orange segments with the liqueur, simmer for a couple of minutes.
Place the beets in a serving dish, smother with sauce and garnish with orange zest.
This actually is plenty for 2 -- I generally freeze half.

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Reviews

OH MY GOSH IS THIS GOOD! I made it for Thanksgiving and my family (15 people) devoured it. Even the non-beet eaters. My mom didn't care for the sauce, but she's the only one out of 16, so I'm going to consider this a huge success.

Andi the grate
I couldn't believe how good this was. The combination of these flavors is excellent. Thanks

Nimz_
A delicious treat! I ended up using apricot pineapple preserves. Yum! Thanks! I made this for the German Preserve Challenge for the World Tour!

Sharon123
Definately a delicious way to serve fresh beets. When cooking fresh beets, I cut the tops off leaving 1 1/2 to 2 inches and leave the root intact. Scrub the beets well and boil for 15 to 20 minutes or until fork tender. I allowed the beets to cool sllightly and then under running water slipped the skins. I used a touch of orange juice instead of the Grand Marnier and an apricot spread for the preserves. I had a sampling while warm and plan to have these as a cold side with lunch today.

PaulaG
At Elmotoo's suggestion, I made these for lunch today. She was right, they are delicious. My only change was to put a scant -- and I mean scant -- bit of dried ginger to cut the sweetness just a wee bit. I love beets and this will be part of the permanent rotation. Thanks Katie.

justcallmetoni

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Tweaks

Definately a delicious way to serve fresh beets. When cooking fresh beets, I cut the tops off leaving 1 1/2 to 2 inches and leave the root intact. Scrub the beets well and boil for 15 to 20 minutes or until fork tender. I allowed the beets to cool sllightly and then under running water slipped the skins. I used a touch of orange juice instead of the Grand Marnier and an apricot spread for the preserves. I had a sampling while warm and plan to have these as a cold side with lunch today.

PaulaG