Earthy garden beets are elevated to elegance in this fragrant, jewel-toned dish that balances sweetness, citrus brightness, and a hint of spice. The glaze—infused with orange zest, fresh juice, pure vanilla, and exotic cardamom—transforms humble beets into a vibrant side that’s as lovely to look at as it is to eat.
This recipe, created by cookbook author and vanilla expert Patricia Rain, celebrates the natural sweetness of beets and the aromatic warmth of real vanilla. Serve warm as a colorful companion to roasted meats or chilled as a striking salad centerpiece.
INGREDIENTS:
2 – 3 lbs. baby beets, cooked and sliced
3/4 cup fresh orange juice
Zest of 1 orange
1 tablespoon cornstarch
4-inch vanilla bean, cut in half (or 1 teaspoon pure vanilla extract)
Pinch of cardamom
Salt and white pepper to taste
METHOD:
Cook and slice the beets; set aside in a heatproof bowl.
In a small saucepan, combine ½ cup of the orange juice, orange zest, and vanilla bean halves. Bring just to a boil, then remove from heat and let steep.
Dissolve the cornstarch in the remaining ¼ cup of orange juice. Over medium heat, whisk this slurry into the orange–vanilla mixture, stirring constantly until the glaze thickens and becomes clear.
Stir in the cardamom, salt, and white pepper. If using vanilla extract instead of the bean, add it now. Remove the vanilla bean pieces, scraping the seeds back into the glaze. If the mixture seems too thick, thin with a splash more orange juice.
Pour the warm glaze over the beets, tossing gently to coat. Reheat briefly before serving, if desired.
SOURCE: Recipe courtesy of cookbook author, Patricia Rain, www.vanillaqueen.com
