Orange Beets
- 2 oranges, washed and quartered
- 1 small onion, chopped into ½-inch dice
- 1 teaspoon coriander seeds
- 4 bay leaves
- 1 tablespoon fennel seeds
- 6 medium beets, washed and greens trimmed to an inch
- Kosher salt and freshly ground black pepper
Instructions:
Served warm, these beets make a simple side dish, but they can just as well be the jumping-off point for a cold beet salad or a startling addition to risotto.
- Squeeze the orange quarters to release their juice into a large nonreactive saucepan that will hold the beets in a single layer. Add the rinds and all the remaining ingredients, seasoning with salt and pepper. Add enough water to cover the beets by an inch. Cover and bring to a boil, then reduce the heat to a simmer and continue cooking until the beets are tender. Depending on the size of the beets, they’ll take from 45 minutes to an hour to cook. Allow the beets to cool slightly in the cooking liquid.
- As soon as the beets are cool enough to handle, remove the skins and stems. Cut into slices or quarters, season with salt and pepper, and serve immediately.