Beet Confit

Beet Confit

Cooking the beets slowly in a small amount of flavorful liquid is a way to concentrate their sweetness while gently infusing them with flavorful notes. Confit beets are delicious added to salads, on sandwiches, or layered with fresh chevre and a chilled Navel orange slice as in the photo. .

Ingredients – Serves 4 to 6

  • 1 bunch red beets, evenly sized (4 medium sized beets)
  • 1 Tbs. olive oil
  • ½ cup fresh squeezed orange juice
  • ¼ cup orange blossom honey
  • ½ tsp. salt
  • Pepper to taste


  • Wash and trim the beets. Reserve the greens for Beet Greens in Agrodolce.
  • Peel the beets and cut them into 1/3” thick slices.
  • In a saucepan over medium heat, whisk together the olive oil, honey and orange juice. Add salt and pepper to taste.
  • Add the sliced beets to the saucepan, toss to coat evenly, and cover with a lid.
  • Bring to a simmer, and gently cook the beets until tender, about 25 minutes.
Lift the beets from the cooking liquid, reduce the liquid to a glaze and pour it back over the beets. Keeps in the refrigerator for 3 to 4 days.

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