Remolachas salteadas con glaseado balsámico de naranja

Ingredientes

• 2 Tablespoons butter or avocado oil
• 1 large shallot, sliced thinly
• 2 1/2 - 3 pounds beets (about 5 large), peeled and cubed
• 2 large navel oranges
• 2 cloves of garlic, minced or grated
• 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

Preparación

1. 1

   Heat the butter/oil in a large lidded skillet...: 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.

2. 2

   Add the beets, the zest from 1/2 of...: Add the beets, the zest from 1/2 of an orange, the juice from both oranges, and the remaining ingredients.

3. 3

   Bring the mixture to a boil, then reduce...: 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.

4. 4

   Remove the lid from the pan and cook...: 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.

5. 5

   Taste, and add more salt if needed. Serve...: Taste, and add more salt if needed. Serve warm or at room temperature. Or even chilled right out of the fridge.