- In a saucepan, cook the whole beets in boiling water until tender, about 1 hour and 30 minutes to 2 hours depending on their sizes. Cool the cooked beets in cold water. Peel and dice.
- In a skillet, soften the shallots and garlic in the butter. Season with salt and pepper.
- Add the orange juice and reduce until syrupy.
- Add the beets, orange zest and parsley. Continue cooking until the mixture is heated through. Adjust the seasoning.
Serve warm or at room temperature with meat or poultry.