INGREDIENTS:
2 cups roasted beets 1 Tbsp neutral flavored oil such as grapeseed or olive oil 1 Tbsp unsalted butter 2 oz. orange juice 1 medium pinch (around ¼ tsp) ground cinnamon, preferably “true” or “Mexican” cinnamon (I find the flavor of this cinnamon more delicate and less hot and aggressive than cassia cinnamon.) Salt and fresh ground pepper to taste (for this, I like salt with large crystal such as Maldon or Crystal kosher).
METHOD:
Over medium heat, get a 10-inch skillet, preferably non-stick, hot.
Add the oil to the pan, and when it is shivering in the pan, add the butter.
As soon as the butter foams, add the beets and toss to coat evenly.
Drizzle the orange juice into the pan, toss to coat and reduce the juice.
When the juice is mostly gone from the pan reduce the heat to low, and sprinkle the cinnamon over the beets. Toss to insure even coating.
Cook the beets on low to color the beets and heat through. Get some color and crispness on the flat sides of the beets.
Toss the beets to get the other sides cooked.
Season with the salt and pepper, and serve.
Chef Notes: You can use this technique on any cooked beets with other flavorings if you wish. Try white balsamic vinegar and garlic, or balsamic vinegar and rosemary for starters.
SERVES: 4
SOURCE: Chef Andrew E Cohen
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