Roasted Beets With Satsuma–Chipotle Glaze

Beets are a feast for the eyes as well as the taste buds. Here they are married with the sweet, tangy flavor of satsumas and balanced by the smoky taste of the pungent chipotle.

SERVES: 6

INGREDIENTS:

• 5 large fresh beets
• 1/2 cup fresh satsuma juice
• 1 tsp. cornstarch
• 1 tbsp. cider vinegar
• 1 1/2 tbsp. agave syrup
• 1 canned chipotle chile, chopped, plus 1 tsp. adobo sauce
• 2 tbsp. soy margarine
• Strips of orange zest, to garnish
• Chopped fresh flat-leaf parsley, to garnish

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. Wash the beets, leaving the roots untrimmed. Place them on a large sheet of aluminum foil and seal into a package.
3. Put the package in a baking pan and roast for about 1 3/4 hours until the beets are tender. Let them cool.
4. Once the beets are cool enough to handle, slip off the skins, and cut them into 1/4-inch slices.
5. Take 1 tablespoon of the satsuma juice and mix it with the cornstarch to form a paste.
6. In a saucepan, combine the paste, cider vinegar, agave syrup, chopped chipotle chile, adobo sauce, and soy margarine.
7. Cook the mixture gently until the sauce has slightly thickened.
8. Add the beet slices to the saucepan and heat through, gently turning the beets to ensure they are evenly coated with the glaze.
9. Garnish with strips of orange zest and chopped fresh flat-leaf parsley or cilantro.
10. Serve the glazed beets as a delicious and vibrant side dish.

VARIATIONS:

ROSEMARY & ORANGE ROASTED BEETS 

• Prepare the basic recipe, adding 2 sprigs fresh rosemary to the foil packages. Stir 1 teaspoon chopped fresh rosemary into the glaze in place of the chipotle and adobo sauce.

BROCCOLI WITH SATSUMA CHIPOTLE GLAZE

• Prepare the chipotle glaze. Steam 1 head of broccoli, cut into florets, until tender-crisp. Glaze as with the beets.

CHIPOTLE ROASTED CARROT & PARSNIP

• Prepare the basic recipe, roasting 3 parsnips and 3 carrots in place of the beets. Peel and chop the vegetables into 4 pieces, put in an aluminum foil package, drizzle with 1 teaspoon olive oil, and roast for about 1 hour until tender. Slip the carrots and parsnips into the glaze directly from the package.

SWEET POTATO & RED ONION WITH SATSUMA CHIPOTLE GLAZE

• Prepare the basic recipe, roasting 1 1/2 pounds sweet potatoes and 2 red onions in place of the beets. Peel and chop the vegetables into 4–6 pieces and continue as in the chipotle variation above.