Thyme Scented Blood Orange and Cranberry Glazed Chioggia Beets

Makes 2-3 servings

4-5 small Chioggia Beets, cooked and peeled**

Vinaigrette
1 cup Blood Orange juice
1/3 cup dried Cranberries
1Tbsp Orange Blossom Honey
3 fresh Lemon Thyme sprigs
Fresh Mint (Orange Bergamot if you have it)

Instructions:
1. Combine orange juice, honey, thyme sprigs and cranberries in a small saucepan. Bring to a boil; reduce heat and simmer until reduced by 1/3, this process with take about 10-15 minutes. 
Taste and adjust sweetness to your preference.  If using tart cranberries you may need a bit more honey.  

2. Slice the cooked beets and arrange on a platter or shallow bowl. Remove the thyme sprigs from the glaze pour some over the beets.  (You may have some glaze left over; see the bottom photos for suggestion.) Garnish the beets with fresh mint and serve.

**you can either roast the beets whole in the oven or simmer in a saucepan covered with water until tender. I chose to simmer these to keep the colors vibrant, drain, and place in cold water under cool enough to handle and then peel. 

**I never peel or cut beets prior to cooking, I also leave the root and an inch or two of the tops on them.  The skins and stem will slip off easily under cold water, and this way they won’t bleed. 

Options:
If you don’t have blood oranges substitute any sweet orange juice, tangerine juice would be nice.  Also any honey will do here, I just happened to have orange blossom on han
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