I love easy vegetable side dishes where you toss everything into a pan and forget about it for a while. That’s the case with this beet recipe! They’re cooked in a sweet balsamic orange glaze that’s rich and delicious.
Beet recipes aren’t something you see often around here. I’ve grown to like beets more in the past few years — it was just a matter of finding the right way to cook them!
I linked to other beet recipes on my site at the end of this post, but I wanted to talk about these sauteed beets for a minute.
This beet recipe is a perfect Thanksgiving side dish and here’s why:
(Yes, I made a list. lol)
- You don’t need your oven. It’s all done on the stovetop, and it’s and easy dump and forget situation.
- The sweetness counters a lot of the salty dishes that are typically served at Thanksgiving.
- These beets are delicious warm, room temperature, or even chilled right out of the fridge. That’s the beauty of beets — they’re not high maintenance. You can make these ahead of time!
- They’re dairy free! In case you need a vegetable side for a dairy-free guest.
The downside of making beets is that it takes FOREVER for beets to cook. WHY IS THAT?
Luckily, all you do is toss everything into a skillet, cover, and forget about it for 30-40 minutes while you work on other things.
And like I said — they’re great at any temperature so you can make them ahead of time.
My favorite part about these beets is the balsamic-orange sauce they’re cooked in. Beets + orange + balsamic is a perfect combo. If you don’t like beets, you might like these.
If you like these sauteed beets, try these other beet recipes on my site!
More Beet Recipes on Perry’s Plate
Russian Palace’s Borscht — Hands down, my favorite recipe using beets. It’s also our family’s favorite soup. I make a double batch every time I make it. (Yeah, that’s a lot of soup, but none of it goes to waste!)
Superfood Beet Brownie Bowls — I love it when breakfast and dessert overlap! These tasty beet brownies are served in a bowl of chia pudding with fresh berries and nuts making it chock full of superfoods.
Candy Striped Beet & Carrot Slaw — Have you ever tried candy-striped beets? They might be hard to find but they’re super delicious and adorable with their striped interior! This slaw recipe is sweet and citrusy and fresh for summer. You can use regular or golden beets instead of candy striped if you can’t find them.
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 2 Tablespoons butter or avocado oil
- 1 large shallot, sliced thinly
- 2 1/2 - 3 pounds beets (about 5 large)
- 2 large navel oranges
- 2 cloves of garlic
- 1/2 cup balsamic vinegar
- 1/4 cup coconut sugar
- A few sprigs of fresh thyme (or 1/4 teaspoon dried)
- 1/2 teaspoon sea salt
- Heat the butter/oil in a large lidded skillet to medium high heat. Add the sliced shallot and cook for 1-2 minutes until it begins to soften.
- Add the beets, the zest from 1/2 of an orange, the juice from both oranges, and the remaining ingredients.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 40 minutes until the beets are about fork tender, but not quite soft enough to eat.
- Remove the lid from the pan and cook for another 10-12 minutes until most of the liquid has cooked off and there's a thick, syrupy sauce in the bottom of the pan that coats the beets.
- Taste, and add more salt if needed. Serve warm or at room temperature. Or even chilled right out of the fridge.
- Feel free to swap out the shallot for 1/4 of a small onion or about 1/2 cup of thinly sliced onion.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 242Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 390mgCarbohydrates 44gFiber 6gSugar 35gProtein 5g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.