Beets in Orange Sauce
1 large or 2 medium beets
Juice of 1 orange
2 tablespoons butter
Kosher or sea salt
Cook the beets: Cut the tops within ½ inch of the beet and scrub well. Place the beets in a pot, cover with water and bring to a boil. Simmer until a skewer pierces the beet with just a slight resistance. This can take as little as 40 and as long as 60 minutes, depending on the size of the beet. Drain and let sit until cool enough to handle. The skin should slip off easily. Slice into ¼-inch rounds, cutting in half or quarters if the beet is really large.
Melt 1 tablespoon of the butter in a saucepan. Add the beets and the orange juice. Simmer for 10 minutes, until the liquid is reduced slightly. Add salt to taste. Swirl in the remaining tablespoon of butter just before serving.