Beets scream for honey, citrus and mint. They work well with fennel, with potatoes, in salads in the summer. And they love, love, love being paired with carrots. My favorite combination, beets with honey and orange, makes for a zesty, sweet side dish that’s ready in less than 20 minutes.
With the right care and preparation the natural sweetness of beets and their gorgeous color can eclipse any poor feelings about their taste. And, isn’t that just the most beautiful color nature has ever created? I personally, am in love with the color of beets, and their earthy taste has grown on me over time. My husband and children still cringe when they see beets on the table, mostly because they associate beets with dirt.
But this simple preparation is sure to be a hit at your table- it will do away with any idea that beets taste like dirt and therefore need to be overlooked.
And, if you’re feeling a little bit sassy- add a tablespoon of cider vinegar or lemon juice to the leftover liquid and color your next batch of hard-boiled eggs hot-pink! It’s OK- it doesn’t have to be Easter to enjoy pretty colored eggs- do it for the pure whimsy and fun of it- we could all use an extra smile these days!
Easy Beets with Honey and Orange
4 servings as a side dish
2 cups beets, scrubbed & chopped into small sections
juice from 1/2 an orange
2 tbs honey
4 tbs fresh mint, finely diced
Scrubb and chop beets into bite-sized pieces. Place in a small pan and add the honey and orange juice. Cook on low heat until beets are soft- about 20 minutes. Add chopped mint and stir, combining thoroughly. Serve.
For coloring eggs: reserve the cooking juice, add 1 tbs cider vinegar or lemon juice. Add hardboiled eggs and leave in to desired color- the longer the egg rests in the color the darker it will be.