Orange and Balsamic Braised Beets

Orange and Balsamic Braised Beets

Inspired by chef Lindsay Gilmour’s delicious beets
Easy | 20 MIN prep, 1 to 1 ½ HRS cooking | 6 to 8 Servings

I thought I didn’t like beets until I tried some my friend and fellow chef Lindsay Gilmour prepared. Inspired by Lindsay’s delicious beets I created this braising liquid which makes them, oh, so delicious. If you aren’t already a fan, after tasting these you might become a beet lover too, just like me!



  • 4 medium beets, peeled and cut into 1-inch cubes

Braising liquid

  • 2 cups organic orange juice, with pulp is best
  • ¼ cup balsamic vinegar
  • Pinch of salt


Two options to cook the beets

You can braise the beets on top of the stove or in the oven.

On the stovetop

  • Put the cut beets in a Dutch oven or heavy pot with a lid and add the braising liquid. Bring to a simmer on medium heat and then turn to low.
  • Cover the pot, leaving the lid open a bit to prevent the pot from boiling over. Stir occasionally.
  • Cook until the beets are tender and most of the liquid is gone, at least an hour or so. The liquid will become a thick sauce.

In the oven

  • Preheat the oven to 375°
  • Put the beets and braising liquid into a Dutch oven or braising pan that can go into the oven (no plastic handles!) and cover.
  • Bake for at least an hour, sometimes a bit longer until beets are tender and most of the liquid is gone. Stir occasionally.


Inspired by fellow chef Lindsay Gilmour