Ginger Ale-Glazed Beets with Orange

1. 1

   Preheat the oven to 300F.

2. 2

   Place the beets in an 11-inch straight-sided skillet with a lid.

3. 3

   Using a peeler, zest half the orange into the skillet.

4. 4

   Juice the whole orange and add it to the skillet, along with the Canada Dry Ginger Ale, butter, 1 teaspoon salt, a few cranks of pepper and enough water to cover the beets.

5. 5

   Bring to a boil over high heat, cover, reduce the heat to low and cook until the beets are tender when pierced with a knife, about 35 minutes.

6. 6

   Meanwhile, place the pistachios on a baking sheet and toast in the oven until fragrant, about 9 minutes.

7. 7

   Let cool and coarsely chop.

8. 8

   Set aside.

9. 9

   Uncover the beets, increase the heat to high and cook, stirring occasionally, until the sauce is thick and syrupy, 10 to 12 minutes.

10. 10

    Spoon the beets into a serving dish, pour the sauce on top and sprinkle with the pistachios and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.