Glazed Beets
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I once vowed never to look at a beet again (my mother grew copious amounts of them). This recipe proves that you should never say 'never'.
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Ingredients: |
Method: |
6 medium beets (about 2 pounds)
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Wrap beets in foil in a single layer. Bake in preheated 400° oven until very tender, about 1 hour.
When they are ready, unwrap and allow to cool slightly; then trim the ends and peel while they are still warm. Cut into wedges.
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2 tsp olive oil
1/4 cup balsamic vinegar
2 Tbsp brown sugar
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Heat oil in a large, non-stick skillet. Add the beet wedges and toss to coat. Stir in the vinegar and sugar, then bring to a boil.
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1 tsp chopped fresh rosemary, or a pinch of dried
1/2 cup water
salt and pepper to taste
chopped fresh chives (optional)
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Add rosemary and water. Cook until the liquid evaporates and the beets are well glazed.
Season with salt and pepper. Sprinkle with chopped chives before serving, if desired.
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Serves 6
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from my sister-in-law Donna in Calgary, who convinced me beets are actually edible;
also found in Bonnie Stern's More HeartSmart Cooking published by Random House and the Heart and Stroke Foundation of Canada
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