Orange-Ginger Glazed Beets
If you grew up eating Harvard beets, these Orange-Ginger Glazed Beets might bring back some familiar memories, but with a slightly different flavor. Instead of relying on a heavy sugar-and-vinegar glaze, this version uses orange juice, fresh ginger, a touch of honey, and apple cider vinegar to create a lighter, brighter sweet-and-sour sauce that complements the natural sweetness of the beets.
One of the nicest things about this recipe is how easy it is to prepare. Plain canned beets work beautifully, so there's no need to peel, roast, or boil fresh beets before getting started. A few minutes on the stovetop is all it takes to turn them into a colorful side dish that pairs nicely with roasted chicken, pork, or a simple weeknight dinner. And if you prefer using freshly cooked beets, they'll work just as well.
If you're curious about other ways to prepare beets, take a look at Beets Deserve a Second Look (and a Better Recipe) for cooking tips, surprising facts, and plenty of ideas for bringing more beet-inspired dishes to your table.
Orange-Ginger Glazed Beets
Ingredients
- 2 cans (15 ounces each) plain sliced beets, drained
- ½ cup orange juice, preferably freshly squeezed
- 1 tsp finely grated orange zest
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp freshly grated ginger (or ¼ tsp ground ginger)
- 1 tsp cornstarch
- 1 tbsp cold water
- 1 tsp unsalted butter (optional, for finishing)
- Pinch of salt
Instructions
- Drain the canned beets well and set aside. If using freshly cooked beets, peel and slice them into approximately ¼-inch-thick rounds.
- In a medium skillet or saucepan, combine the orange juice, orange zest, apple cider vinegar, honey, ginger, and salt. Bring to a gentle simmer over medium heat and cook for 3–4 minutes to allow the flavors to blend.
- Stir the cornstarch and cold water together until smooth. Whisk the mixture into the simmering orange sauce and cook for about 30–60 seconds, stirring, until it begins to thicken and turns glossy.
- Gently fold the drained beets into the glaze, taking care not to break the slices. Reduce the heat to medium-low and cook for 3–5 minutes, stirring occasionally, until the beets are heated through and evenly coated.
- Remove from the heat and stir in the butter, if using, for a slightly richer, silkier finish. Taste and adjust with a little additional vinegar or honey if needed. Serve warm.
Notes
- Using fresh beets: Roast or steam approximately 1½ pounds of fresh beets until tender, then peel and slice. You can also use vacuum-packed cooked beets. Make sure they're plain rather than pickled.
- Adjusting the sweet-and-sour balance: Orange juice varies considerably in sweetness and acidity, so taste the glaze before adding the beets. If it's too tart, add a little more honey. If it's overly sweet, a small splash of vinegar will brighten it.
- Fresh ginger makes a difference: Freshly grated ginger gives the glaze a gentle warmth without overpowering the beets. Start with the suggested amount, especially if you're cooking for someone who isn't accustomed to ginger.
- Make-ahead option: The beets can be prepared in advance and gently reheated. Add a splash of water or orange juice if the glaze thickens too much during refrigeration.