6-8 beets, cut into eighths
1/2 cup fresh-squeezed sour orange juice
3 Tablespoons cane syrup
small pinch of salt
1 Tablespoon very cold butter (optional)
Place beets in skillet, add orange juice and bring to a simmer.
Stir in cane syrup and
salt. Cook until thickened. Remove from heat and swirl in butter until sauce is creamy.
Serve hot. Cover and refrigerate leftovers.