Recipe courtesy of Canada Dry Ginger Ale

Ginger Ale-Glazed Beets with Orange

  • Total: 1 hr 10 min
  • Cook: 1 hr 10 min
  • Yield: 4-6 servings
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2 pounds medium beets (about 8), peeled and cut into 1½-inch wedges

1 orange

One 12-ounce can Canada Dry Ginger Ale

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

2 tablespoons pistachios

2 tablespoons chopped fresh chives


  1. Preheat the oven to 300°F. Place the beets in an 11-inch straight-sided skillet with a lid. Using a peeler, zest half the orange into the skillet. 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. 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. Meanwhile, place the pistachios on a baking sheet and toast in the oven until fragrant, about 9 minutes. Let cool and coarsely chop. Set aside. Uncover the beets, increase the heat to high and cook, stirring occasionally, until the sauce is thick and syrupy, 10 to 12 minutes. Spoon the beets into a serving dish, pour the sauce on top and sprinkle with the pistachios and chives.
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