Method

Zest one orange and reserve the zest.  Into a small bowl, juice all four oranges.

Place the orange juice and zest, butter, vinegar, salt and pepper in a shallow saucepan.  Bring to a boil.  Decrease the heat to medium and reduce the mixture for 3 minutes.

Add the reserved beets to the saucepan and continue to cook for 10 minutes, stirring occasionally.  Raise the heat to high and continue cooking to reduce the sauce mixture to a thickened glaze consistency (the beets should be coated).  Add more salt and pepper, if necessary.

Serve at room temperature in a bowl or on a platter, sprinkle with Candied Almonds and chives.  You may also garnish the dish with sliced oranges or slivered orange peel.

Variation: You may use larger beets and cut them into 1/4 inch cubes.

Make the Candied Nuts:  Preheat the oven to 350°F.  Combine the nuts, corn syrup, and sugar in a large mixing bowl.  Stir to coat the nuts evenly.  Place on a nonstick baking sheet and bake for 10 minutes, until the sugar is melted and the nuts are golden brown.  Remove from the oven and cool completely before using as directed.

Serves: 8

NOTE: Granulated garlic is dried granular garlic, not the same as dried minced, dried chopped, or garlic powder.  It has the best flavor of all the dried garlic products, in our opinion.  It's available from spice shops.

Reprinted with permission from © Carlyn A. Berghoff and Janice C. Berghoff, The Berghoff Family Cookbook, published by Andrews McMeel Publishing
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