Roast Beets With Sage And Orange Glaze

• 8 medium beets
• 3 tablespoons unsalted butter
• 2 teaspoons sugar
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons grated orange peel, blanched
• 6 fresh sage leaves, chopped
• Coarse salt and freshly ground pepper to taste

1. Preheat the oven to 375 degrees.
2. Put the beets on a pan and roast them for about an hour or until they are tender when pierced with a fork or skewer.
3. Cool them slightly and slip off their skins.
4. Cut the beets into one-inch cubes.
5. Melt the butter with the sugar.
6. Add the orange juice and cook until you have a light glaze (about five minutes).
7. Add the orange peel and the sage leaves.
8. Put the beets into a serving dish and toss them with the glaze.
9. Season them to taste with salt and pepper and serve.

beets, unsalted butter, sugar, freshly squeezed orange juice, orange peel, sage, salt

Taken from cooking.nytimes.com/recipes/72 (may not work)