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Baby Beets Glazed with Orange, Vanilla and Cardamom


Baby Beets Glazed with Orange, Vanilla and Cardamom



23 lbs baby beets, cooked and sliced

3/4 cup fresh orange juice

zest of 1 orange

1 tablespoon cornstarch

4Vanilla Bean, cut in half or 1 teaspoon Rain’s Choice pure Vanilla Extract

pinch of cardamom

salt and white pepper to taste


Place 1/2 cup orange juice, orange zest and vanilla bean pieces in a small saucepan and bring to a boil. Remove from heat and set aside.

Prepare Beets

Reheat orange-vanilla mixture. Dissolve cornstarch in remaining 1/4 cup orange juice. Add to orange-vanilla mixture, stirring constantly. Cook until thickened and clear. Add cardamom, salt and pepper. (Add vanilla extract if not using vanilla bean.) Remove pieces of vanilla bean, scraping seeds into mixture. If glaze is too thick, add more orange juice to thin it.

Pour over beets, glazing beets thoroughly. Reheat, if necessary, before serving.

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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