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.