Beets with Orange and Almonds

Ingredients

 * 1 lb beets
 * juice of 3 oranges
 * zest of 1 orange
 * ¼ cup unsalted butter
 * salt
 * freshly ground pepper
 * ⅓ cup slivered almonds, toasted
 * ½ orange, for garnish
 * 2 tbsp coarsely chopped chervil or 1 to 2 tsp chopped fresh tarragon, for garnish

Directions

 * 1) Heat the oven to 375 °F.
 * 2) Trim the leaves off the beets, leaving about an inch of stem.
 * 3) Set the beets in a roasting pan.
 * 4) Bake until the skins are crinkled and loose and a sweet beet smell permeates the kitchen.
 * 5) Medium-sized beets should take about 1½ to 2 hours, small ones about 1½ hours.
 * 6) Peel the beets and cut into ⅜-inch cubes.
 * 7) Place the orange juice, orange zest, beets and butter in a shallow saucepan or a skillet.
 * 8) Cook over low to medium heat for 15 minutes—stirring occasionally—then raise the heat to high to reduce the cooking liquid, about 2 minutes.
 * 9) The beets should be coated with an orange glaze.
 * 10) Taste.
 * 11) salt if necessary, and add plenty of freshly ground pepper.
 * 12) Turn into a warm serving dish and top with the almonds.
 * 13) Squeeze the orange half over the cooked beets and garnish with the chervil.
 * 14) Serve immediately.