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1
Heat the oven to 375 degrees.
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2
Trim the leaves off the beets, leaving about an inch of stem.
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3
Set the beets in a roasting pan.
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4
Bake till the skins are crinkled and loose and a sweet beety smell permeates the kitchen.
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5
Medium-sized beets should take about 1 1/2 to 2 hrs, small ones about 1 1/2 hrs.
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6
Peel the beets and cut into 3/8-inch cubes.
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7
Place the orange juice, orange zest, beets and butter in a shallow saucepan or possibly a skillet.
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8
Cook over low to medium heat for 15 min - stirring occasionally - then raise the heat to high to reduce the cooking liquid, about 2 min.
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9
The beets should be coated with an orange glaze.
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10
Taste.
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11
Salt if necessary, and add in plenty of freshly grnd pepper.
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12
Turn into a hot serving dish and top with the almonds.
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13
Squeeze the orange half over the cooked beets and garnish with the chervil.
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14
Serve immediately.
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15
This dish could be served as a side dish to meat.
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16
But it is so exquisite, so vibrant and delicious, which it deserves to be served as a starter in its own right.
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17
This recipe yields 4 servings.
