Ingredients
1 1/2 lb. small beets, trimmed
2 T unsalted butter
1 small onion, finely chopped
3 T sugar
1 T red wine vinegar
Grated peel of 1 medium orange
Grated peel of 1 small lemon
Juice of 1 medium orange
Pinch of ground cinnamon
Salt and freshly ground pepper
Chopped fresh parsley
Preparation
Place beets in a saucepan; cover with cold, unsalted water. Heat slowly to boiling, reduce heat and simmer, uncovered, until barely tender, about 25 minutes. Drain under cold water, remove skins, and cut beets into slices. Reserve. Meanwhile, prepare all other ingredients. Melt butter in a large skillet over medium heat. Add onion and cook until golden. Add sugar, vinegar, zests, juice and cinnamon. Stir in beets. Cook, stirring often, 10minutes. Add salt and pepper to taste and garnsih with parsley.
