Beets are a root vegetable with both the root portion and the leaves being used for food. Beets can be boiled, steamed or roasted or pickled or used in soups such as borscht. The young tender greens can be steamed, boiled or sauteed. See instructions below for instructions on how to roast beets as well as a recipe for beets with a simple orange sauce.
If you don't have beets, or you don't care for them then here are some alternatives:
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Beets are easy to roast. Trim the fresh beets and scrub them well to remove all the soil. Package up to 3 beets at at time in foil. Place the foil packets on a baking sheet in a preheated 425F Oven. Roast the beets for about 1 hr and 15 minutes. Allow the beets to cool then peel them using a small, sharp pairing knife.
Roasted beets can be quartered or sliced and serve as a side dish, or in a salad. They are delicious served with a simple orange sauce.
1/2 cup frozen orange juice concentrate
4 tablespoons butter
1/4 cup sugar
Combine all the ingredients in a small saucepan, and bring to a simmer but don't allow to boil. Cook until thick and syrupy.