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Easter sunrise beets
2-3 beets 1 tbs orange juice 1 tbs agave nectar salt and pepper
Peel beets and slice very thin. Combine them and rest of ingredients in an oven roasting bag. Immerse bag in water to force air out; seal bag with twist-tie.
Fill a small cooler with boiling water. Add sealed bag (keeping top above water level so water doesn't seep in) and close cooler.
Cook at about 185 F for about 30 minutes. If the water cools down much below 180 (this may happen right away as the beets come up to temperature) try scooping out 2 cups and topping off with boiling water as needed.