orange glazed roasted beets

That's right: roast your own beets; make your hands turn red.

5 large beets (about two pounds)

Wash the beets, leaving the roots untrimmed. Place the beets on a large piece of foil on a baking sheet and then fold the foil up to make a packet around them. Roast the packet (on the baking sheet) in a 375 oven for about an hour and forty five minutes. Remove the packet from the oven (I leave it on the sheet), open it slightly, and let it cool. (Yes, this recipe takes some time. While they're cooling, go run some errands or something.) When they have cooled, slip the skins off (your hands will turn red) and slice them into quarter inch slices.

1/2 cup fresh orange juice
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 teaspoon cornstarch
1 1/2 tablespoons honey
2 tablespoons butter
1/2 teaspoon salt

Mix orange juice, cumin, vinegar, and cornstarch in a small bowl until the cornstarch is completely mixed in, then incorporate the honey until blended. Pour the mixture into a large, nonstick saute pan and heat to a medium high heat. Add butter and salt and bring to a boil. Add beet slices and cook, turning beets as necessary, until they are glazed and heated through (and we all know how that feels). Put in a serving bowl.

1/4 cup chopped walnuts
1 tablespoon finely chopped orange zest
2 tablespoons chopped fresh parsley

Mix walnuts, orange zest, and parsley and sprinkle over beets before serving.

Serves six.